> 


EIGHTH  EDITION 


ORNAMENTAL  CONFECTIONERY 

AND 

THE  ART  OF  BAKING 

IN  ALL  ITS  BRANCHES 
BY 

HERMAN  HUEG 

PRACTICAL  BAKER  AND  CONFECTIONER 


ILLUSTRATED. 


PRINTED  IN  GERMAN  AND  ENGLISH 

Price,  $2.50 


Palman  que  meruit  fereU, 


ENTERED  ACCORDING  TO  ACT  OF  CONGRESS 
IN  THE  "VEAR  1905,   BY 

HERMAN   HUEG, 

IN   THE  OFFICE  OF   THE  LIBRARIAN   OF 
CONGRESS  AT  WASHINGTON. 


HERMANHUEG.; 


PREFACE. 


The  past  century  has  witnessed  a  marked  advance  in  the 
baking  and  confectionery  trades.  No  doubt  this  improvement 
has  been  brought  about  by  the  many  valuable  books  and  trade 
journals  that  have  been  published  in  the  interest  of  our  trades- 
men, and  it  is  a  noticeable  fact  that  the  most  successful  bakers 
and  confectioners  are  those  that  kept  up  to  date  by  reading 
the  best  books  and  periodicals  devoted  to  their  line  of  work. 

We  take  pride  in  looking  back  to  our  first  edition  of  "THE 
ART  OF  BAKING,"  which  we  published  more  than  twenty  years 
ago.  This  little  book  contained  48  pages,  and  was  the  first 
baker's  recipe  book  ever  published  in  this  country. 

It  met  with  immediate  success  and  two  editions  were  issued 
inside  of  a  year,  which  convinced  us  that  we  had  supplied  a  long 
felt  want. 

Including  the  seventh  edition  of  "THE  ART  OF  BAKING,"  the 
total  number  of  copies  printed  amounts  to  90,000,  which  is 
conclusive  evidence  that  our  past  efforts  have  met  with  the 
approval  of  our  trademen,  and  in  presenting  this  volume,  the 
oighth  edition,  we  feel  confident  that  it  will  meet  with  the  same 
success  that  has  characterized  the  former  editions. 

A  recipe  book,  to  be  of  any  value  at  all,  must  be  thoroughly 
practical  and  reliable,  and  it  can  only  be  such  when  it  is  written 
and  compiled  by  a  practical  baker.  The  author  of  this  book  is 
at  present,  and  has  been  for  the  past  40  years,  actively  engaged 
in  this  line  of  work  and  all  recipes  in  this  book  have  been 
thoroughly  tried  and  tested,  and  are  the  results  of  his  personal 
experience. 

Yours  truly, 

H.   HUEG. 

NEW  YORK,  1905. 


AB  INITIO. 
SOMETHING   ABOUT 

Creaming  or  Rubbing,  Mixing  and  Beating. 


CREAMING  OR  RUBBING. 

Place  the  wooden  mixing  bowl  on  an  open  barrel,  which 
must  be  covered  with  an  empty  flour  bag  to  prevent  the  bowl 
from  sliding  ;  then  take  the  pallet  knife  and  scrape  out  the 
bowl  good  and  clean.  Now  weigh  the  sugar  and  butter  in  the 
bowl  and  rub  it  to  a  perfect  cream  ;  rub  with  the  right  hand 
one  way  from  right  to  left,  after  having  a  perfect  cream  add 
the  eggs  gradually  few  at  a  time,  rubbing  the  mixture  to  a 
cream  again  after  each  egg,  then  add  the  flavor  and  give  the 
mixture  a  few  more  turns,  last  add  the  sifted  flour  and  mix 
very  light,  do  not  rub  or  beat  after  the  flour  is  in,  as  that  will 
make  it  tough,  heavy  and  spoil  the  cake.  For  light  colored 
cakes  have  the  fruits  washed,  dried  and  mixed  with  the  flour. 
This  ensures  a  much  cleaner  looking  cake  and  prevents  the 
fruits  from  going  down  to  the  bottom. 

The  pans  must  be  greased  heavy  and  laid  out  with  paper 
— a  wooden  frame  may  be  used  in  square  pans.  The  baking 
heat  is  200  degrees,  Fahrenheit.  The  average  baking  time  for 
a  cake  two  inches  thick  is  two  hours  and  should  not  be  touched 
until  they  are  one  and  one-half  hours  in  the  oven.  Ordinary 
fruit  cakes  bake  about  from  three  to  four  hours — this  depends 
on  the  size  of  the  cake. 

The  above  rule  is  to  be  used  on  all  recipes  under  this 
heading  which  do  not  contain  any  chemicals,  such  as  ammon'a, 
soda,  cream  tartar,  baking  powder,  etc. ,  etc. 

All  other  mixtures  containing  Chemicals  do  not  require  as 
much  rubbing  as  the  ones  without,  this  is  due  to  the  chemicals 
as'they  assist  us  in  lightening  the  cakes,  therefore  reduce  the 
rubbing  to  about  one  half. 

The  soda  or  ammonia  must  be  dissolved  in  the  milk  and 
added  to  the  mixture  as  soon  as  the  last  eggs  are  worked 
under  ;  then  scrape  all  around  and  from  the  bottom  and  give 
it  the  flavors  and  a  few  more  turns  to  stir  under  ;  then  sift  the 


10  ORNAMENTAL    CONFECTIONERY. 

flour  and  cream  tartar  on  top  of  the  mixture  and  mix  the  dough 
a  little  more  as  you  would  for  pound  cakes.  The  dough  is  now 
ready  for  panning  and  baking,  which  should  be  done  without 
delay. 

If  different  kinds  of  cakes  are  made  from  a  wine  cake 
mixture  I  may  state  that  the  ones  without  heads  should  be 
laid  out  at  first — these  goods  generally  require  heavy  greased 
pans.  The  dough  must  be  worked  a  little  more  and  the  pans 
should  b  2  greased  lightly  if  large  heads  are  wanted.  A  poor 
mixture  and  a  hot  oven  will  also  assist  you  in  getting  the  same 
results.  A  large  variety  of  cakes  can  be  made  out  of  this 
mixture  such  as  Layers,  Metropolitan,  Lunch,  Cup,  Vanilla, 
Duchess,  Madeira,  and  Wine  Cakes. 

The  workings  of  all  the  small  cakes  under  this  heading 
are  the  same  as  for  large  cakes.  This  kind  of  goods  can  be 
laid  out  with  bag,  hand  or  spoon.  I  prefer  a  large  canvas 
bag  with  large  tube,  with  this  tool  cakes  can  be  brought  into 
better  shape  than  with  the  old  style  of  hand  and  spoon  work. 

All  cakes  baked  in  small  or  patty  pans  should  not  be 
emptied  while  hot,  let  them  stand  about  ten  minutes  to  make 
them  sweat,  but  don't  delay  the  work  after  that  time  is  passed; 
as  a  rule  cakes  of  this  kind  will  stick  while  hot  and  will  stick 
again  when  cold,  but  they  will  come  out  nicely  when  taken  at 
the  proper  time,  therefore  I  say  "  Teach  the  boy  in  place  of 
swearing  and  you  will  have  no  trouble." 

The  greasing  and  dusting  of  flat  pans  is  not  necessary,  a 
rubbing  off  while  hot  with  a  greasy  cloth  is  sufficient  but  a 
thorough  cleaning  should  be  given  to  all  kind  of  pans  once  a 
week.  Cakes  iced  with  water  icing  should  be  done  while  hot, 
it  gives  them  a  glossy  appearance  and  no  drying  off  in  the  oven 
is  necessary. 

The  frying  of  crullers,  doughnuts,  etc.,  must  be  watched 
carefully,  as  either  too  cold  or  too  hot  will  spoil  the  cakes.  If 
too  cold  the  cakes  will  soak  the  grease  and  become  as  heavy 
as  lead  (very  expensive  besides  being  spoiled);  if  the  grease  is 
too  hot,  the  cakes  will  not  get  time  enough  to  spread.  They 
will  be  raw  inside,  and  the  appearance  will  be  dark  and  .dirty. 
When  done  frying,  pour  the  grease  at  once  in  a  tin  pail,  diit 
and  all,  let  it  settle  for  two  or  three  hours,  and  pour  it  back  in 
the  clean  "cruller  pot,  leaving  the  dirt  in  the  tin  pail.  The  pail 
might  be  cleaned  once  a  month. 

You  always  will  havj.  fried  cakes  with  a  nice  golden  color 
by  following  these  directions. 


THE    ART    OF    BAKING.  11 

MIXING. 

All  recipes  that  do  not  require  beating  or  creaming  are 
placed  under  this  heading,  but  as  the  workings  of  the  different 
recipes  vary,  we  divide  them  into  three  classes. 

The  mixing  of  biscuits,  scones,  pie  paste,  etc.,  is  done  by 
rubbing  the  butter  into  the  flour.  The  soda  is  dissolved  in  the 
liquid,  and  the  cream  tartar  is  sifted  into  the  flour,  and  then 
the  whole  is  mixed  very  light,  and  as  little  as  possible.  The 
dough  is  then  thrown  on  the  bench,  and  panned  and  baked  in 
a  speedy  way. 

The  mixing  of  molasses  cakes,  spice  cakes,  ginger  nuts 
and  snaps  is  done  by  rubbing  the  lard  and  soda  into  the  mo- 
lasses, then  add  the  water  and  spices,  sc'ape  around  the  sides 
and  bottom,  and  give  it  a  few  more  turns,  then  mix  in  the  flour, 
and  pan  and  bake  in  a  moderate  oven. 

If  large  heads  are  wanted  on  molasses  cakes,  one  egg  or 
a  little  milk  or  water  may  be  beaten  into  the  ready  mixture. 

Care  should  be  taken  in  the  mixing  of  macaroons.  Work 
the  paste  and  add  the  whites  gradually;  last  add  the  sugar,  do 
not  work  the  mixture  any  more  than  necessary  after  the  sugar 
is  in. 

The  mixing  of  crullers,  jumbles,  sugar  cakes,  etc.,  is  done 
by  mixing  the  sugar  with  the  butter;  then  work  all  the  eggs 
under  the  mixture  (don't  cream  it),  and  add  the  flavors  and 
milk  in  which  you  have  dissolved  the  soda  or  ammonia,  which- 
ever is  used.  Now  scrape  from  the  sides  and  bottom,  give  it  a 
few  more  turns  and  sift  the  flour  on  top.  Mix  the  whole  very 
lightly  and  throw  the  dough  on  the  bench.  Roll  out  to  the 
desired  thickness  and  cut  out  with  the  different  cutters.  When 
rolling  and  cutting  you  must  take  care  not  to  work  the  dough 
too  much,  and  use  as  little  flour  as  possible,  also  place  your 
cutter  very  close  to  the  edge  of  the  dou^h,  so  you  will  not 
have  many  scraps  left  over,  as  cake  made  out  of  these  scraps 
are  not  as  good  on  account  of  being  worked  too  much;  there- 
fore, I  say  the  less  you  work  the  dough  the  nicer  the  cakes 
will  be. 

In  case  there  is  no  liquid  in  the  mixture,  then  you  must 
add  the  ammonia  in  pulverized  form  just  before  the  flour  is 
added. 

BEATING. 

The  proper  way  to  beat  is  to  start  slow,  with  a  regular 
circular  motion,  and  keep  increasing  your  speed  without  stops 
until  done.  It  generally  takes  half  an  hour  to  beat  the  mix- 


1  ORNAMENTAL    CONFECTIONERY. 

ture  by  hand,  and  about  twenty  minutes  by  machine.  Clean- 
liness is  the  principal  point  in  the  operation,  as  the  least  bit  of 
grease  on  your  hands,  kettle  or  beater  will  spoil  the  mixture. 
In  order  to  have  success  with  meringue  or  kisses,  it  is  neces- 
sary to  add  one  tablespoonful  of  XXXX  sugar,  when  the 
whites  are  beat  up  to  a  stiff  snow.  This,  of  course,  will  soften 
the  mixture,  but  must  be  beat  up  again,  the  latter  may  be 
repeated.  Then  if  the  snow  is  good  and  stiff,  take  out  the 
beater  and  stir  under  the  balance  of  the  sugar  with  a  wooden 
spatula  ;  mix  carefully,  as  too  much  mixing  will  make  the 
mixture  run  and  will  not  stand  in  the  position  you  place  it. 
Then  you  know  the  beauty  of  this  kind  of  goods  lies  in  the 
round<foot  and  the  marks  of  the  star  tube. 

Sweet  creams  and  whites  should  always  be  kept  on  ice. 

The  beating  of  genuine  sponge  cakes  is  done  by  beating 
eggs  and  sugar  which  will  take  one-half  hour  by  hand  or 
twenty  minutes  by  machine,  the  kettle  or  machine  may  be 
placed  in  hot  water  or  on  the  stove  to  warm  up  the  mixture, 
but  care  should  be  taken  not  to  get  it  too  hot,  as  it  will  make 
the  cakes  dry  and  will  not  roll  for  jelly  roll,  the  flour  and 
flavor  is  mixed  under  the  mixture  very  lightly,  then  pan  and 
bake  in  medium  oven. 

All  other  recipes  not  belonging  under  these  headings  are 
explained  under  the  heading  Miscellaneous  Recipes. 


HINTS  FOR  BAKERS. 


Use  the  best  grade  of  Winter  wheat  flour.  Butter  must 
be  washed  for  fancy  cake.  Butter  and  lard  can  be  used  for 
ordinary  cakes,  lard  and  cottolene  for  common  cakes.  For 
all  kinds  of  cake  use  powdered  sugar.  For  meringue  and 
icing  use  XXXX  sugar. 

Use  the  best  New  Orleans  molasses.  Pulverize  your  own 
spices  and  make  your  own  extract ;  Ammonia  and  soda  must  be 
dissolved.  Cream  tartar,  baking  powder  and  tartaric  acid  to 
be  mixed  with  the  flour.  All  powdered  ingredients  must  be 
carefully  sifttd.  Flavor  to  be  put  in  the  wet  part  of  the 
mixture.  Don't  bake  anything  in  flash  heat.  Whites  of  eggs 
for  meringue  should  be  kept  in  a  clean  basin  for  a  day  or  two 
on  ice.  To  fresh  whites  a  little  sa  t  or  cream  tartar  may  be 
added  ;  the  cooler  the  whites  are  kept  the  quicker  they  can 
be  beaten  up.  Do  not  use  any  substitutes  for  eggs  ;  they  are 
worthless  and  will  ruin  your  trade.  Keep  th^  sponge  warm, 
the  dough  cool,  the  trough  greased,  the  peels  clean,  and  use 
half  pound  salt  to  ten  quarts  water.  Remove  the  contents  of 
tin  cans  as  soon  as  they  are  opened.  Care  should  be  taken  in 
using  copper  kettles  ;  they  must  be  emp  ied  as  soon  as  the 
cooking  is  done  ;  many  people  have  been  poisoned  on  account 
of  careless  baktrs  leaving  the  pie  fruits  standing  in  a  copper 
kettle.  Too  much  soda  gives  cake  and  biscuits  a  bad  green 
color.  Accurate  weights  and  measurements  are  the  principal 
points  in  cake  baking.  Have  everything  ready  before  you 
start  mixing.  Soda  and  ammonia,  if  not  dissolved  properly, 
will  make  brown  specks  on  the  cakes,  which  taste  bitter. 

Use  china  or  enameled  bowls  to  making  icing.  Have 
spatula  dry,  and  bowl  very  clean.  Never  use  whites  or  gel- 
atine icing  unless  it  is  beaten  up  well.  Always  keep  a  damp 
cloth  on  top  of  your  icing  bowl.  Do  not  keep  icings  in  the 
bake-shop.  Always  sift  your  XXXX  sugar  through  a  clean 
sieve  on  paper.  Cakes  iced  on  a  board  cannot  be  moved  onto 
another  board  until  finished  and  dried.  Use  as  little  colors  as 
possible  on  cakes  ;  light  shades  are  the  latest.  Do  not  fasten 
gum  paste  ornaments,  put  them  on  when  dry.  Piping  must 


14  ORNAMENTAL    CONFECTIONERY. 

not  be  covered  with  ornaments.  Always  put  a  lace  paper 
under  large  cakes. 

Jelly  diamonds,  squares,  oblongs,  etc,,  should  be  iced 
befo  e  cutting,  the  icing  to  be  held  stiff,  and  cut  them  before 
the  icing  gets  hard  with  wet  knife. 

Granulated  sugar  may  be  used  for  macaroons  if  a  coarse 
cracked  top  is  wanted  ;  for  a  smooth  surface  use  powdered 
sugar  ;  when  the  whites  are  watery  add  a  little  corn  meal. 
Dusting  the  macaroons  with  powdered  sugar  before  baking  will 
give  them  a  glossy  appearance.  They  become  hollow  when  the 
dough  is  too  soft,  the  mixture  must  be  held  firm  when  lime  eggs 
are  used. 

Corn  starch  or  flour  must  be  dissolved  in  a  little  water  be- 
fore it  is  stirred  into  a  boiling  liquid,  otherwise  it  will  form 
lumps.  The  cutting  of  Vienna  bread,  rolls,  French  loaves, 
etc.,  should  be  done  with  a  very  thin,  sharp  knife  ;  do  not  cut 
straight  down,  but  hold  the  knife  slant  so  to  get  that  undercut, 
the  cracking  and  appearance  of  the  loaves  depends  in  a  great 
measure  on  the  cutting.  Eggs  can  be  tested  by  placing  them 
into  cold  water;  fresh  eggs  will  go  down  to  the  bottom,  and 
bad  ones  will  remain  on  top. 

Puff  paste  must  be  kept  in  a  cool  place,  and  should  be 
covered  with  a  damp  cloth  ;  but  don't  put  in  on  ice.  If  soft 
flour  is  used  a  little  cream  tarter  should  be  added  to  the  paste  ; 
the  butter  must  be  carefully  washed;  tough  butter  is  the  best. 
Press  lard  may  be  used  in  place  of  butter,  it  makes  fine  paste 
in  appearance,  but  should  be  used  fresh.  The  scraps  or  trim- 
mings should  be  used  for  tarts  or  pies,  or  may  be  placed  in 
centre  of  a  new  piece  of  puff  paste  before  it  gets  its  last  turn. 
(Don't  knead  them).  Care  should  be  taken  that  the  paste  is 
mixed  as  firm  as  the  butter  to  ensure  harmony. 

Always  dissolve  gelatine  in  a  little  hot  water  before  using. 

Wax  paper  is  a  good  substitute  for  glass  when  making 
ornaments  out  of  royal  icing — such  as  temples,  pavilions,  etc. 
We  use  -to  lay  a  pane  of  glass,  lightly  greased  on  top  of  the 
drawings  and  followed  the  lines  through  the  glass  with  the 
different  tubes.  Wax  paper  does  away  with  the  glass,  it  is 
much  cleaner  and  no  greasing  is  necessary.  If  glass  is  used,  it 
should  be  greased  with  lard  and  the  icing  dried  in  a  cool  place. 

Puff  paste  and  cream  puff  should  be  baked  at  450°  Fahren- 
heit, and  in  an  empty  oven,  as  steam  will  keep  them  from  rising. 

Desiccated  cocoanut  may  be  stained  in  the  same  manner 
as  colored  sugar,  but  stain  it  to  light  shaded  tints  only,  it 
will  pay  to  change  the  looks  of  your  show  windows. 


THE    ART    OF    BAKING.  15 

Butter  for  fancy  cakes  and  pastry  should  be  washed  in  ice- 
water  during  the  summer  months  ;  in  cold  weather  it  may  be 
kept  in  the  bake-shop  to  soften  it  down  (but  don't  place  it  in 
the  oven). 

Double  pans  may  be  used  if  the  oven  bakes  too  much 
from  the  bottom. 

The  proportion  of  gelatine  and  liquid  is  i  ounce  to  a 
quart. 

i  quart  milk,  2  ounces  corn  starch,  3  ounces  sugar  and 
4  eggs  is  the  proportion  for  custards,  however,  less  eggs  may 
be  used. 

Puff  paste  when  ready  for  the  oven  should  be  kept  in  a 
cool  place  for  half  hour,  and  then  bake  them  in  a  hot  oven  ; 
this  prevents  shrinkage. 

Molasses  can  be  tested  by  mixing  a  little, with  soda  ;  if  it 
foams,  rises  and  smells  sweet,  it  is  a  good  quality  ;  but  if  it  is 
dead  and  of  a  greenish  color  it  is  no  good  for  baking.  N.  O. 
molasses  generally  gives  the  best  satisfaction.  Quick  puff 
paste  is  made  by  rubbing  i  pound  cold  butter  into  i  pound  of 
cold  flour,  then  add  i  egg,  -J  ounce  soda,  f  ounce  cream 
tartar,  little  salt  and  sufficient  ice-water  to  make  a  medium 
dough.  The  dough  should  be  mixed  very  light  and  the  rolling 
is  done  in  the  manner  as  for  regular  puff  paste;  it  may  be  one 
turn  less.  Pans  for  puff  paste  must  not  be  greased,  but  sprinkle 
them  with  water. 

Begin  with  seeing  to  the  proper  cleanliness  of  the  utensils. 

The  material  should  be  pure  and  first-class. 

Use  powered  or  very  fine  granulated  sugar,  sifted. 

The  flour  should  be  soft  (Winter  wheat)  and  always  sifted 
before  using. 

When  a  recipe  calls  for  baking  powder  or  cream  tartar, 
it  should  be  sifted  together  with  the  flour  that  is  used. 

Soda  should  be  dissolved  in  a  little  milk  or  water. 

Ammonia  powdered  and  also  dissolved  before  using. 

Batter  is  generally  over  salted  and  should  be  steeped  and 
washed  in  cold  water  and  afterward  pressed  dry  in  a  cloth. 
Lard,  cottolene,  etc.,  are  poor  substitutes  for  butter. 

Eggs  should  be  fresh  and  kept  cool.  When  separating  the 
whites  from  the  yolks  care  must  be  taken  t3  have  the  former 
entirely  free  of  the  latter,  or  any  other  matter.  As  eggs  differ 
in  size  it  is  preferable  to  measure  them. 

10  eggs  are  equal  to  i  pint. 

1 8  whites  are  equal  to  i  pint 

25  yolks  are  equal  to  i  pint. 


16  ORNAMENTAL    CONFECTIONERY. 

Fruit  for  cakes,  such  as  raisins,  currants,  etc.,  must  be 
thoroughly  cleaned,  washed,  well  dried,  and  before  mixing  with 
the  preparation,  dusted  with  flour,  to  prevent  from  sinking  to 
the  bottom. 

Flavorings  and  spices  should  be  of  good  quali  y  and  kept 
well  corked  and  cove-ed.  For  cakes  of  a  light  shade,  spices 
or  flavorings  of  l:ght  color  should  be  used  only.  Some  cakes 
require  more  than  one  kind  of  flavoring,  in  that  case  the 
flavorings  must  be  properly  selected  so  that  they  harmonize 
together  in  taste  and  also  are  not  detrimental  to  the  color  of 
the  cake. 

Almonds  may  be  used  together  with  most  flavorings,  such 
as  vanilla,  lemon,  orange,  cinnamon,  etc. 

Vanilla  may  be  used  together  with  cinnamon,  nutmeg, 
almonds,  cocoa,  etc.,  but  should  not  be  used  together  with 
lemon  or  moit  fruit  flavors. 

Always  add  the  flavor  before  the  flour. 

Success  in  cake  making  depends  also  on  baking  them  in  a 
suitably  heated  oven.  An  observing  workman  will  soon  dis- 
criminate the  proper  heat  required  for  cakes  of  different  pre- 
parations and  size. 

Cakes  while  baking,  especially  large  ones,  should  not  be 
shifted  until  nearly  done;  but  if  it  is  necessary,  it  must  be  done 
gently. 

If  cakes  color  too  fast  they  should  be  covered  with  paper 
to  prevent  too  rapid  browning. 

Cakes  when  done  will  show  a  slight  springiness  when 
pressed  upon  the  surface  with  the  fingers.  For  inexperienced 
workmen,  especially  when  trying  a  large  cake,  it  is  wise  to 
pierce  it  with  a  thin  wooden  skewer  or  wire,  if  the  cake  is 
baked  through  nothing  will  adhere  to  the  skewer. 

Large  cakes  when  done  should  be  turned  out  of  the  molds 
or  pans  on  paper  covered  boards,  the  paper  dusted  with  sugar 
to  prevent  it  from  sticking  to  the  cake.  Allow  to  cool,  remove 
the  paper  lining,  trim  and  finish. 

In  establishments  where  an  assortment  of  cut  cake  is 
served,  it  is  advisable  to  bake  the  cake  in  squa  e  pans,  as 
cakes  of  round  and  fancy  shapes  are  not  practical  for  symet- 
rical  and  economical  cutting.  If  large  cakes  are  served  whole, 
they  are  generally  baked  in  round  or  fancy  shape  and,  as 
occasion  requires,  may  be  either  put  up  plain,  dusted  with  sugar, 
iced,  ornamented  or  decorated  with  fancy  fruit,  jellies,  etc. 

It  might  be  of  service  to,  many  to  have  their  attention 
attracted  to  the  following  : 


THE    ART    OF    BAKING.  17 

Carefulness,  cleanliness  and  exactness  are  necessary 
agents  to  insure  successful  work. 

See  that  the  utensils  are  thoroughly  clean  before  using, 
as  any  foreign  matter  left  on  them  may  be  detrimental  to  the 
proper  action  of  the  ingredients  used. 

Be  precise  with  weighing  and  measuring,  as  a  little  more 
or  less  will  often  lead  to  unsatisfactory  and  disastrous  results. 
Of  course  there  are  cases  where  the  workman's  judgment  is 
required  in  determining  the  amount  of  the  material  used,  for 
the  materials  often  differ  in  quality,  as,  for  instance,  one  brand 
of  flour  may  have  more  absorbing  properties  than  another, 
butter  may  be  of  poor  quality,  etc. 

Great  care  should  be  taken  with  copper,  brass  or  tin 
vessels,  especially  with  the  former,  as  any  matter  containing 
fat  or  acid  left  in  them  for  some  time  will  draw  verdigris,  which 
is  a  deadly  poison.  Therefore  a  bakeshop  should  be  supplied 
with  a  variety  of  earthen  or  enameled  vessels  for  keeping  mix- 
tures or  liquids  any  length  of  time,  which,  otherwise,  for  want 
of  them,  might  be  left  in  copper  or  brass  vessels  and  spoiled. 

Pans,  molds  and  other  utensils  after  being  washed,  should 
always  be  dried  before  putting  them  on  their  places.  Baking 
sheets  or  pans  are  best  and  easiest  cleaned  by  making  them 
hot  in  the  oven,  then  scrape  and  wipe  them  with  a  cloth. 

Every  bakeshop  should  be  furnished  with  at  least  one 
sink  and  both  hot  and  cold  water. 

As  order  and  tidiness  are  essential  for  turning  out  work 
with  ease  and  dispatch,  materials  and  utensils  should  be  kept 
in  their  respective  places. 

HEATING  AND   BAKING. 

When  the  oven  is  heated  to  550°  Fahrenheit,  shut  the 
damper  and  wait  a  half  hour  before  you  bake.  This  is  done 
to  let  the  fire  go  down  which  will  insure  a  good,  steady,  sound 
baking  heat.  In  case  you  have  no  pyrometer  to  test  the 
degree  of  heat,  throw  a  little  corn  meal  right  in  the  centre  of 
the  oven,  and  if  the  meal  commences  to  smoke  in  less  than  one 
min  ite,  the  oven  has  reached  the  proper  degree,  550,  and  the 
damper  should  b2  shut  at  once.  Usually  bakers  have  their 
own  mode  of  testing,  but  a  little  corn  meal  is  a  good,  reliable 
test,  and  can  be  tried  very  successfully  on  new  ovens  and 
those  that  you  are  unfamiliar  with.  Some  bakers  tell  the  heat 
sim  ly  by  looking  at  the  crown  to  see  how  far  white  it  is, 
others  by  touching  the  door  handle,  or  by  placing  their  faces 
close  to  the  oven  door. 


18  ORNAMENTAL    CONFECTIONERY. 

It  is  not  necessary  to  lay  off  patent  ovens,  as  the  degree 
of  heat  can  be  gauged  as  the  baking  proceeds.  All  kinds  of 
bread  and  cakes,  with  the  exception  of  meringues,  kisses  and 
large  cakes,  should  be  baked  in  their  own  steam,  that  is,  keep 
the  door  and  damper  shut  until  they  are  done  spreading;  then 
should  the  oven  be  hot  enough,  open  the  door  and  damper, 
then  turn  the  front  pans  around  and  give  the  goods  a  light, 
bright  color. 


CREAMING   AND   RUBBING. 

The  ingredients  of  all  recipes  in  this  book  are  written 
the  way  they  are  used  one  after  the  other,  this  you  will 
find  very  handy,  as  you  can  start  on  a  mixture  without 
reading  the  whole  recipes. 

One  of  the  most  important  things  is  to  know  how  to  rub, 
and  also  to  know  when  it  is  rubbed  enough;  I  will  try  my 
best  to  explain  this  matter, 

Scale  your  sugar  and  butter  in  the  bowl,  place  your  right 
hand  flat  down  to  the  bottom  of  the  bowl,  in  this  position 
keep  rabbing  steadily,  until  your  mixture  is  a  perfect 
cream,  add  2  eggs  every  J  minutes  until  all  used  up,  this  is 
taken  from  the  size  of  mixture  mentioned  in  this  book;  larger 
or  smaller  mixtures  you  will  have  to  take  in  proportion; alter 
your  eggs  are  all  used  up,  add  flour,  milk  and  soda,  stir  it 
up,  now  is  the  time  to  sift  your  flour  and  cream  of  tartar  into 
it,  mix  it  easy,  and  the  dough  is  ready  for  baking.  If  you 
like  to  have  large  heads  on  your  cakes  you  can  work  the 
dough  a  little  more,  but  whenever  you  do  not  find  any  soda, 
cream  of  tartar,  baking  powder,  or  ammonia  in  the  mixture 
you  are  making,  do  not  work  it  with  the  flour  at  all.  Butter  and 
sugar  of  these  recipes  require  plenty  of  rubbing,  but  as  soon 
as  "you  add  the  flour  mix  as  little  as  you  can  possibly  help, 
then  the  less  you  work  the  dough  the  nicer  the  cake  will  be. 

All  recipes  in  this  part  have  to  be  rubbed  up,  and 
worked  as  mentioned  above. 

1.    DROP   CAKES.* 

1 1  Ib  sugar,  f  Ib  butter  and  lard,  u  eggs,  I  pt  milk,  I 
oz  ammonia,  2\  flour.  Hot  oven.  10  cents  a  doz. 

2.  DROP  CAKES. 

2}  Ibs  sugar,  i  \  Ib  butter  and  lard,  1 8  eggs,  I  qt  milk, 
2  oz  ammonia,  4^  Ibs  flour. 

3    DROP  CAKES. 

3  Ibs  sugar,  i'J  Ib  butter,  15  eggs,  I  qt  milk,  ij  Of 
ammonia,  4^  flour. 

4.   DROP  CAKES 

2  Ibs  sugar,  1 2  oz  butter,  1 7  eggs,  2  oz  ammonia,  I  qt  milk, 
4  Ibs  flour. 


20  ORNAMENTAL    CONFECTIONERY. 

5.  DROP  CAKES 

3  Ibs  sugar,  ij  Ib  butter,  15  eggs,  f  oz  ammonia,  J  oz  soda, 
i  qt  milk,  4$  Ibs  flour. 

6.  DROP  CAKES. 

f  Ib  sugar,  -J  Ib  butter,  8  eggs,  \  oz  ammonia,  i  pt  milk,  i-J 
ib.  flour. 

7.  DROP   CAKES. 

2%  Ibs  sugar,  18  oz  butter,  18  eggs,  2  oz  ammonia,  i  qt  milk, 
4^  Ibs  flour. 

8.  FANCY   CAKES. 

z\    Ibs    sugar,   i^   Ib    butter,   15    eggs,   i    qt  milk,   i    oz 
ammonia,  4  Ibs  flour,  \  oz  soda. 

9.  FANCY   CAKES. 

3  Ibs  of  sugar,  2.  Ibs  butter,  24  eggs,  i  qt  milk,  f  oz  soda, 
f  oz  ammonia,  5  Ibs  flour. 

10.  FANCY  CAKES. 

2j  Ibs  sugar,  i£  Ib  butter,  14  eggs,  i  qt  milk,  f  oz  am- 
monia, f  oz  soda,  4  Ibs  flour. 

11.  FANCY   CAKES. 

2  Ibs  sugar,   i  Ib  butter,  10  eggs,   i  oz  soda,  i  qt  milk, 
4^  Ibs  flour,  2  oz  cream  of  tartar. 

12.  FANCY  CAKES. 

2\  Ibs  sugar,  i^   Ib   butter,   15  eggs,   i    qt   milk,  \\  oz 
ammonia,  4^  Ibs  flour. 

13.  FANCY  CAKES. 

2  Ibs  sugar,  2  Ibs  butter,  16  eggs,  2  oz  ammonia,  iqt  milk, 
4|  Ibs  flour. 

14,  WINE  CAKES.* 

2 1  Ibs  sugar,  I  Jib  butter,  15  eggs,  i  qt  milk,  §  oz  ammonia, 
1 J  oz  cream  of  tartar,  4|  lbs  fl°ur-     5,  i°>  and  25  cts.  cakes. 

15.  WINE  CAKES  * 

3  lbs  sugar,  2  lbs  butter,  20  eggs,  i  qt  milk,  i  oz  soda,  2 
oz  cream  of  tartar,  4^  lbs  flour. 

16.    WINE  CAKES. 

ij  Ib  sugar,  i|  Ib  butter,  15  eggs,  §  oz  soda,  ij  cream  of 
tartar,  i  qt  milk,  4|  lbs  flour. 

17.  WINE  CAKES.* 

2\  lbs  sugar,  ij  Ib  butter,  20  eggs,  i  oz  soda,  2  oz  cream 
of  tartar,  i  qt  milk,  4!  lbs  flour. 

18.    WINE  CAKES. 

5  lbs  sugar,  2j  lbs  butter,  30  eggs,  i  oz  soda,  2  oz  cream 
of  tartar,  i  J  qf  milk,  6J  lbs  flour. 


THE    ART    OF    BAKING  21 

19.   CUP  CAKES.* 

2  Ibs  sugar,  i  Ib  butter,  1 2  eggs,  i  oz  soda,  2  02  cream  of 
tartar,  i  qt  milk,  4  Ibs  flour.  3  for  5  cents. 

20.  CUP  CAKES. 

i  Ibs  sugar,  \  Ib  butter,  8  eggs,  \  oz  soda,  I  oz  cream 
of  tartar,  i  pt  milk,  2  Ibs  flour. 

21.  CUP  CAKES. 

i  \  Ib  sugar,  f  Ib  butter,  9  eggs,  \  oz  soda,  §  oz  cream  of 
tartar,  i  pt  ot  milk,  2\  Ibs  flour. 

22.  ROUGH  AND  READY.* 

1  \  Ib  sugar,   f  Ib  butter,  4  eggs,  §  oz  soda,  ij  oz  cream 
of  tartar,  i  pt  milk,  2  j  Ibs  flour.     3  for  5  cents. 

23.  ROUGH  AND  READY. 

J  Ib  sugar,  6  oz  butter,  2  eggs,  \  oz  ammonia,  J  pt  milk, 
I  Ib  10  oz  flour. 

24.  PLAIN  POUND  CAKE.* 

2  Ibs  sugar,  2  Ibs  butter,  20  eggs,  2  Ibs  flour.     Rub  well 
Up  to  45  get  sold  by  Ib  or  piece. 

25.   CITRON    POUND  CAKE.  * 
2  Ibs  sugar,  2  Ibs  butter,  20  eggs,  2\  Ibs  flour,  3  Ibs  citron. 

Rub  well. 

26.    RAISIN   POUND    CAKE.* 

2  Ibs  sugar,  2  Ibs  butter,  20  eggs,  z\  Ibs  flour,  3  Ibs 
raisins.  Rub  well. 

27.    SILVER  CAKE* 

i  Ib  sugar,  \  Ib  butter,  8  white  of  eggs,  %  oz  soda,  £  oz 
cream  of  tartar,  \  pt  milk,  I  Ib  flour,  vanilla;  baked  in 
square  tins. 

28.   GOLD   CAKE  * 

i  Ib  sugar,  \  Ib  butter,  1 2  yolks,  ft  oz  soda,  J  oz  cream 
of  tartar,  \  pt  milk,  i  Ib  flour. 

29.   LADY  WINE  CAKES-* 

\\  Ib  sugar,  £  Ib  butter,  10  eggs,  \  soda,  }  oz  cream  of 
tartar,  i  pt  milk,  2  Ibs  flour. 

30.   LADY  CAKE. 

\\  Ib  sugar,  i  Ib  butter,  2  white  of  eggs,  ft  oz  soda,  \ 
oz  cream  of  tartar,  i  j  flour,  almond  flavor. 

31.   LADY  CAKE* 

J^  Ib  sugar,  ij  Ib  butter,  22  white  of  eggs,  i|  Ib  flour, 
almond  flavor. 

32    LADY  OR    MARBLE  CAKE. 

3j  Ibs  sugar,  3  Ibs  butter,  li  qt  white  of  eggs,  4  !bs 
flour.  J  of  the  mixture  color  with  chocolate,  the  other  4 
with  cochenille,  and  \vork  the  same  as  114. 


22  ORNAMENTAL    CONFECTIONERY. 

33.   LADY  CAKE. 

ij  Ib  sugar,  I  Ib  butter,  24  white  of  eggs,  I  J  Ib  flour, 
almond  flavor. 

34.   COMMON  RAISIN  CAKE. 

2j  Ib  sugar,  2  Ibs  butter,  20  eggs,  3  Ibs  flour,  4  Ibs 
raisins. 

35.    COMMON  RAISIN  CAKE.* 

4  Ibs  sugar,  z\  Ibs  butter,  25  eggs,  3  pts  milk,  \  oz  soda, 
§  oz  cream  of  tartar,  6  Ibs  flour,  6  Ibs  raisin,  equal  to  pound 
cake. 

36.   COMMON  RAISIN  CAKE 

4 1  Ibs  sugar,  3  Ibs  butter,  35  eggs,  J  oz  soda,  i  oz  cream 
of  tartar,  3  pts  milk,  9  Ibs  flour,  6  Ibs  raisins. 

37.  COMMON  RAISIN  CAKE. 

6  Ibs  sugar,  4  Ibs  butter,  62  eggs,  \  oz  soda,  j  oz  cream 
of  tartar,  8^  Ibs  flour,  7  Ibs  raisins,  flavor. 

38.  COMMON  RAISIN  CAKE. 

7 1  Ibs  sugar,  4  Ibs  butter,  3  qts  milk,  45  eggs,  I  oz  soda, 
2  oz  cream  of  tartar,  14  Ibs  flour,  8  Ibs  raisins. 

39.  COMMON  RAISIN  CAKE. 

3  Ibs  sugar,  2  J  Ibs  butter,  30  eggs,  2  qts  milk,  §  oz  soda, 
ij  oz  cream  of  tartar,  9  Ibs  flour,  6  Ibs  raisins. 

40.  COMMON  RAISIN  CAKE. 

2  Ibs  sugar,  ij  Ib  butter,  16  eggs,  i  pt  milk,  J  oz  soda, 
|  oz  cream  of  tartar,  2  J  Ib  flour,  3  Ibs  raisins. 

41.  COMMON  RAISIN  CAKE. 

li  Ib  sugar,  i^  Ib  butter,  16  eggs,  i  Ib  10  oz  flour,  3  Ibs 

raisins. 

42.  COMMON  RAISIN  CAKE. 

II  Ibs  sugar,  4!  Ibs  butter,  3  Ibs  lard,  ;J  pts  eggs,  y|  pts 
milk,  ij  oz  soda,  3  oz  cream  of  tartar,  20  Ibs  flour,  18  Ibs  rais- 
ins. Of  course  you  can  use  any  other  kind  of  fruit  in  place 
of  raisins,  such  as  citron,  currants,  lemon  and  orange  peel. 

43.  FRUIT  CAKE. 

6J  sugar,  5!  Ibs  butter,  54  eggs,  i  pt  molasses,  J  pt  ranuy, 
5  Ibs  flour,  17  Ibs  currants,  13  Ibs  raisins,  5  Ibs  citron  spices. 

44.  FRUIT  CAKE. 

4  Ibs  sugar,  4  Ibs  butter,  32  eggs,  3^  Ibs  flour,   10  Ibs  rais- 
ins, 12  Ibs  currants,  i  pt  molasses,  |  pt  brandy,  spices. 

45.  FRUIT  CAKE. 

i  Ib  sugar,  i  Ib  butter,  10  eggs,  i  Ib  flour,  i  Ib  citron,  4  Ibs 
raisins  and  currants,  J  pt  brandy,  spices. 


THE    ART    OF    BAKING.  23 

46.   SPRINGERLE  * 

2  Ibs  sugar,  9  eggs,  rub  well,  i  oz  anise,  $   oz  ammonia, 
2j  Ibs  flour,  press  well  into  the  moulds,  let  them  dry  abou-t 
2 — 3  hours  and  bake  them  in  a  cool  oven. 

46a     SPRINGERLE. 

3  Ibs  sugar,  18  eggs,   4^  Ibs  flour,    -J  oz  ammonia;   worked 
as  above. 

47.  CORN  MUFFINS* 

10  oz  sugar,  6  oz  lard,  i  oz  soda,  2  oz  cream  of  tartar,  5 
'eggs,  i|  Ib  flour,  i  Ib  corn  meal,  i  qt  milk. 

48.  CORN  MUFFINS  * 

ij  Ib  sugar,  10  oz  butter,  8  eggs,  §  oz  soda,  ij  oz  cream 
of  tartar,  i  qt  milk,  i  Ib  corn  meal,  2  Ibs  flour,  makes  75  corn 
cakes. 

49.  CORN  MUFFINS. 

i^  Ib  sugar,  J  Ib  butter,  4  eggs,  §  oz  soda,  ij  oz  cream  of 
tartar,  i  qt  milk,  ij  Ib  flour,  \  Ib  corn  meal,  i  ct.  each. 

50.  CORN  MUFFINS. 

ij  Ib  sugar,  |  Ib  lard,  i  Ib  corn  meal,  3^  Ibs  flour,  2  qts 
milk,  i^  oz  soda  2§  oz  cream  of  tartar. 

51.  CORN  MUFFINS. 

ij  Ib  sugar,  J  Ib  butter,  io  eggs,  2  qts  milk,  2§  Ibs  flour, 
i  oz  soda,  2  oz  cream  of  tartar,  little  of  salt,  hot  even. 

52.  COCOANUT  CAKES. 

1  Ib  sugar,   i  Ib  butter,   12  eggs,  i  Ib  flour,  J  Ib  cocoanut; 
hot  oven. 

53.  COCOANUT  CAKES.* 

2  Ibs  grated  cocoanut,   i  Ib  .cugar,   2  oz  butter,   J  Ib  flour, 
y$  oz  soda,   J  oz  cream  of  tartar,  and  yolks  enough  to  make  a 
stiff  dough,  hot  oven,  lemon  flavor.     6  for  5  cents. 

54.    METROPOLITAN  CAKES. 

Made  out  of  a  wine  cake  mixture  and  baked  in  cup  cake 
tins,  ice  the  bottom,  jelly  the  sides,  and  dip  in  cocoanut 

55     WHITE  MOUNTAIN  CAKES.* 

3  Ibs  sugar,   ij  Ib  butter,   12  egg  whites,   i  pt  milk,    102 
soda,  2  oz  cream  of  tartar,   2  Ibs  2  oz  flour,  orange  flavor. 
15 — 20  cents  each. 

58.    WHITE  MOUNTAIN  CAKES. 

ij  Ib  sugar,  i  Ib  butter,  i  pt  whites  of  eggs,  i  pt  milk,  8 
Ibs  flour. 

57.   CROTON  CAKES.* 

i  J  Ib  sugar,  12  oz  butter,  4  eggs,  \  pt  milk,  J  oz  soda,  §  oz 
cream  of  tartar,  2j  Ibs  flour. 


24  ORNAMENTAL    CONFECTIONERY. 

58.    UNION  CAKES.* 

I  Ib  sugar,  |  Ib  butter,  6  eggs,  \  pt  milk,  z\  Ibs  flour,  \  oz 
ammonia. 

59.    SHILLING  CAKES.* 

4  Ibs  sugar,  2  Ibs  butter,  24  eggs,   i  qt  milk,   i  oz  soda,  2 
oz  cream  of  tartar,  6  Ibs  flour,  flavor. 

60.    PENNY  POUND  CAKES. 

You  can  make  out  of  wine  or  pound  cake  dough. 

61.    STRAWBERRY  SHORT  CAKES. 

You  can  make  out  of  wine,  sponge  or  scones  dough. 

62.    LUNCH  CAKES. 

Gets  made  from  wine  or  cup  cake  mixture. 

63.    DIAMOND  OR  JELLY  SQUARES 

You  can  make  out  of  sponge  or  wine  cake  mixture. 


The  recipes  that  follow  I  have  gathered  in  London,  Eng- 
land, and  Glasgow,  Scotland,  but  as  they  belong  in  this  part,  I 
will  let  them  follow  : 

61    RAISIN  CAKE. 

6  Ibs  sugar,  4  Ibs  butter.  62  eggs,  \  oz  soda,  i  oz  cream  of 
tartar,  8|  Ibs  flour,  7  Ibs  raisins.  Sold  by  pound. 

64a.    RAISIN  CAKE. 

4  Ibs  sugar,  2  J  Ibs  butter,  25  eggs,  3  pts  milk,  J  oz  soda,  § 
oz  cream  of  tartar,  6  Ibs  flour,  6  Ibs  raisins. 

65.    WASHINGTON  SLICES.* 

i  Ib  sugar,  i  Ib  butter,  9  eggs,  i  oz  ammonia,  2\  Ibs 
flour,  roll  the  dough  \  inch  thick,  then  roll  up  like  jelly  roll, 
cut  them  in  3  equal  lenghts,  put  on  a  flat  cake  pan,  wash 
with  eggs,  sprinkle  some  chopped  almond  on  top,  bake  hot, 
ice  them  with  water  icing  and  cut  in  diamond  shape,  i  cent 
each 

66.    SODA  CAKES. 

z\  Ibs  sugar,  z\  Ibs  butter,  9  Ibs  self-raising  flour,  4^  Ibs 
currants,  i  Ib  citron.  10  eggs,  2  qts.milk;  baked  in  square  tins. 
Sold  by  pound. 

67.    MADEIRA  CAKES.* 

I  Ib  sugar,  f  Ib  butter,  9  eggs,  %  oz  ammonia,  i  Ib  2  oz 
flour;  work  it  like  pound  cake.  10  cent  cakes. 

68.   SELF-RAISING  FLOUR. 

30  Ibs  flour,  10  oz  soda,  7  oz  tariaric  acid;  mix  and  sift  3 
times. 


THE    ART    OF    BAKING.  25 

69.  CURRANT  CAKE. 

14  oz  sugar,  £  Ib  butter,   8  eggs,    2\  Ibs  of  the  above  self- 
raising  flour,  2  Ibs  currants.     Sold  by  pound. 

70.  HEART  CAKES.* 

\  Ib  sugar,  J  Ib  butter,  4  eggs,  \  oz  ammonia,  J  pt  milk, 
ij  Ib  flour,  are  about  the  same  as  fancy  cakes,     i  cent  each. 

11.    GENOA  CAKE.* 

ij  Ib  sugar,  i  Ib  butter,  10  eggs,  ij  Ib  flour,  2  Ibs  currants 
and  citron.     Sold  by  pound. 

72.    GENOA  CAKE. 

2\  Ibs  sugar,  2  Ibs  butter,  20  eggs,  4  Ibs  flour,  4  Ibs  rais- 
ins, i  Ib  citron. 

13.   GENOA  CAKE. 

1 1  Ib  sugar,   if  Ib  butter,   18  eggs,  3  Ibs  flour,  4  Ibs  citron 

and  raisins. 

•74.    GENOA  CAKE. 

i$  Ib  sugar,  i|  Ib  butter,  18  eggs,  2 \  Ibs  flour,  4  Ibs  citron, 
raisins  and  currants. 

15.    MADEIRA  CAKES.* 

i   Ib  sugar,    i   Ib  butter,    12   eggs,   i  Ib  patent  and   I  Ib 
vienna  flour,  little  milk.     10  cents  each. 

76.  WEDDING  CAKE. 

i  Ib  sugar,  i  Ib  butter,  10  eggs,   i£  Ib  flour,  4  Ibs  currants, 

2  Ibs  raisins,   i  Ib  citron,  2\  Ib  chopped  almonds,    i  gill  sherry 
wine,  spices. 

77.  PATENT  FLOUR. 

J  Ib  soda,   J  Ib  cream  of  tartar,    24105  flour,   mix  and  sift 

3  times.     This  is  what  we  call  patent   flour  in  London,  and  is 
used  in  those  recipes  under  the  name  of  patent  flour  in  this  part 
only. 

78-    COMMON  CURRANT  CAKE. 

1  Ib  sugar,  j  Ib  butter,  2  oz  soda,  i  oz  tartaric  acid,  7  Ibs 
flour,  7  Ibs  currants,  spices;  one  large  cake. 

79.    RICE  CAKES 

2  Ibs  sugar,  i  J  Ib  butter,  10  eggs,  i  qt  milk,  2  oz  rice,  5  Ibs 
patent  flour:  about  the  same  as  wine  cakes.     10  cent  cakes. 

80     SMALL  CURRANT  CAKES. 

ij  Ib  sugar,  i J  Ib  butter,  8  eggs,  i  pt  milk,  3  Ibs  currants, 
5  Ibs  patent  flour;  same  as  lunch  cakes,      i  cent  each. 

81.    INTERMEDIATE.* 

i  J  Ib  sugar,    ij  Ib  butter,    10  eg^s,    i  pt  milk,   3^  Ibs  patent 
flour,  i  Ib  currants,  i  Ib  raisins,  i  Ib  citron.     10  cents  each. 


26  ORNAMENTAL    CONFECTIONERY. 

S2.   HEART  CAKES. 

ij  Ib  sugar,  ij  Ib  butter,  12  eggs,  2\  Ibs  flour,  \  oz  am- 
monia, little  milk,  i  cent  each. 

83.    RICE  BUNS.* 

|  Ib  sugar,  \  Ib  butter,  6  eggs,  \  pt  milk,  2  oz  ammonia, 
4  Ibs  flour;  break  the  dough  into  i  oz  pieces,  wash  them  with 
eggs,  dip  in  coarse  sugar  and  bake  hot,  very  nice  cakes,  never 
seen  them  in  this  country,  i  cent  each. 

84.  DANDY  CAKES. 

|  Ib  sugar,  |  Ib  butter,   7  eggs,  ij  Ib  flour,   ij  Ib  currants. 

85.  CHEESE  CAKES." 

J  Ib  sugar,  \  Ib  butter,  J  Ib  powdered  sponge  cakes,  rub 
well,  3  eggs,  fill  this  mixture  in  fancy  cake  pans,  which  are  laid 
out  with  pie  paste,  i  cent  each. 

86.   SEED  CAKES. 

1 1  Ib  sugar,  i  Ib  2  oz  butter,  15  eggs,  i  qt  milk,  §  oz  soda, 
ij  oz  cream  of  tartar,  4^  Ibs  flour,  2  oz  caraway  seed.  10  cents 
each. 

8*7.   TEA  MEETING  CAKES. 

2j  Ibs  sugar,  2\  Ibs  butter,  15  eggs,  \  oz  soda,  §  oz  cream 
of  tartar,  5  Ibs  flour,  3  Ibs  raisins,  4  Ibs  currants  and  citron.  10 
cents  each. 

88.    RICE  BUNS.* 

1 1  Ib  sugar,  i  Ib  butter,  14  eggs,  i  pt  milk,  \  Ib  rice,  3  Ibs 
patent  flour. 

89.   SULTANA  GENOA- 

2  Ibs  sugar,  2  Ibs  butter,  25  eggs,  2^  Ibs  flour,  3  Ibs  sultanas. 
Sold  by  pound. 

9O.   CARAWAY  SEED  DEVONS. 

i  Ib  sugar,  i  Ib  butter,  10  eggs,  \  Ib  patent  flour,  2j  Ib 
flour. 

91.   MADEIRA  CAKES. 

3  Ibs  sugar,  2\  Ibs  butter,  32  eggs,  J  Ib  patent  flour,  3  Ibs 
flour.     10  cents  each. 

92.   PENNY  CAKES. 

ij  Ib  sugar,  i J  Ib  butter,  i  qt  milk,  §  oz  soda,  ij  oz  cream 
of  tartar,  4  Ibs  flour,  2\  Ibs  currants. 

93.    ROCKS. 

10  oz  sugar,  10  oz  butter,  ij  pt  water,  §  oz  soda,  ij  oz 
cream  of  tartar,  4  eggs,  2  Ibs  flour,  £  Ib  currants.  I  cent  each. 

94.    RICE  BUNS.* 
sugar,  i  Ib  butter,  9  eggs,  2  oz  ammonia,  J  pt  milk, 


Jibs 
4  Ibs  flour. 


THE    ART    OF    BAKING.  2? 

95.  INTERMEDIATE. 

ij  Ib  sugar,  i  Ib  2  oz  batter,  15  eggs,  §  oz  soda,  i|  oz 
cream  of  tartar,  i  qt  milk,  4j  Ibs  flour,  4^  Ibs  raisins  and  cur- 
rants. 

96.    WEDDING  CAKE. 

2\  Ibs  sugar,  2\  Ibs  butter,  2\  Ibs  eggs,  2\  Ibs  flour,  2\  Ibs 
citron,  2\  Ibs  almonds,  10  Ibs  currants,  j  pt  brandy. 

97.    MAHARY  CAKES. 

2  Ibs  sugar,  f  Ib  butter,  2  Ibs  eggs,  ^  oz  soda,  $  oz  cream 
of  tartar,  J  pt  milk,  2^  Ibs  flour. 

98-   PARISIENS* 

J  Ib  sugar,  f  Ib  butter,  10  eggs,  little  milk,  ij  oz  soda,  2§ 
oz  cream  of  tartar,  4  Ibs  flour,  lay  out  in  2  oz  pieces,  wash 
with  eggs,  dip  in  coarse  sugar,  let  stand  J  hour,  bake  hot. 

99.    BUTTER  SCOTCH  CAKES.* 

I  Ib  brown  sugar,  i  Ib  butter,  9  eggs,  J  pt  N.  O.  molasses, 
|  oz  soda,  |  oz  cream  of  tartar,  i  gill  milk,  i  J  Ib  flour,  spices, 
lemon  oil;  baked  in  oblong  tins. 

100.   DOMESTIC  CAKES.* 

4  Ibs  sugar,   2  Ibs  butter,   18  eggs,   ij  oz  ammonia,   I  qt 
milk,  5,J  Ibs  flour,  lemon  oil. 

101.   GERMAN  WINE  CAKES/ 

5  Ibs  sugar,  2  Ibs  butter,  20  eggs,  2  qts  milk,  i  oz  soda, 
2  oz  cream  of  tartar,  6  Ibs  flour;  baked  in  square  tins   and 
sprinkle  some  cinnamon  and  sugar  on  top. 

102.   DUCHESS  CAKES. 

i$  Ib  sugar,  i  Ib  butter,  8  eggs,  J  oz  soda,  §  oz  cream  of 
tartar,  i  pt  milk,  2  Ibs  2  oz  flour;  baked  and  iced.  10  cents 
tach. 

103.   LUNCH  CAKES. 

i  Ib  sugar,  f  Ib  butter,  10  eggs,  J  oz  soda,  i  oz  cream  of 
tartar,  i  J  Ib  flour,  |  Ib  currants;  baked  in  corn  cake  tins.  3  for 
s  cents. 

104.  CLAREMONT  BUNS* 

i  Ib  sugar,  J  Ib  butter,  3  eggs,  i  oz  ammonia,  2\  Ibs  flour, 
little  milk,  lay  out  like  ginger  nuts  on  greased  pans,  rather 
rough,  wash  with  egg,  dredge  a  little  sugar  on  top,  bake  hot. 

105.  CODRINGTON  BUNS.* 

\  Ib  sugar,  J  Ib  butter,  J  oz  ammonia,  4  eggs,  little  milk, 
I J  Ib  flour;  lay  out  like  drop  cakes,  put  a  slice  of  citron  on  top, 
bake  hot. 


28  ORNAMENTAL    CONFECTIONERY. 

106.   COTTON  SEED  OIL. 

Cotton  seed  oil,  if  you  take  the  very  best,  is  a  good  sub 
stitute  for  lard,  it  got  into  the  bakeries  on  account  of  being 
cheaper  and  richer,  and  can  be  used  in  most  all  of  the  common 
cakes  in  place  of  lard.  You  can  fry  a  good  cruller  in  it,  and 
make  a  first-class  cream  cake,  but  it  is  not  advisable  to  use 
it  in  fancy  cakes.  The  best  way  to  use  it  is  half  and  half 

107.  ALMOND  JUMBLES. 

i  Ib  butter,  ij  Ib  sugar,  4  whites  of  eggs,  J  oz  soda,  §  oz 
cream  of  tartar,  i|  Ib  flour,  wash  with  milk  and  dip  them  in 
chopped  almonds  and  sugar;  open  damper,  i  cent  each. 

103.   COCOANUT  JUMBLES. 

1 1  Ib  grated  cocoanut,  ij  Ib  sugar,  i  Ib  butter,  4  eggs,  ^ 
oz  soda,  J  oz  cream  of  tartar,  i  J  Ib  flour,  i  cent  each. 

109.   COCOANUT  JUMBLES 

ij  Ib  sugar,  i  Ib  butter,  4  whites  of  eggs,  J  oz  soda,  §  oz 
cream  of  tartar,  J  Ib  cocoanut,  ij  Ib  flour,  i  cent  each. 

110.  FRENCH  SNAPS. 

i  Ib  sugar,  1  Ib  butter,  i  pt  molasses,  i  Ib  flour,  i  cent 
each. 

111.  FRENCH  SNAPS. 

1  Ib  sugar,  i  Ib  butter,  i  Ib  flour,  6  eggs. 

112.  LAYER  CAKES/ 

2  Ibs  sugar,  2  Ibs  butter,  2  oz  baking  powder,  6  eggs,  ij  pt 
water,  2  Ibs  flour,  lemon  oil;  baked  in  layers,  fill  with  cream  or 
jelly,  and  ice  over. 

113.  WHITE  CAKES.* 

3  Ibs  sugar,  i  Ib  butter,  2  oz  baking  powder,  24  whites  of 
eggs,  i  qt  water,  3  Ibs  fl~>ur,  lemon  oil;  worked  and  baked  like 
pound  cakes,  ice  over  when  cool,  and  mark  in  10  cents  squares. 

114.   MARBLE  CAKES.* 

As  above.  J  of  the  dough  color  with  chocolate,  }  with 
cochineal,  and  J  keep  white,  first  put  a  thin  layer  of  the  white 
all  over  the  bottom,  then  with  two  spoons  drop  in  the  two 
mixtures  alternately  in  such  a  manner  as  to  form  the  desired 
combination. 

115.   JELLY  CAKES.* 

i  Ib  sugar,  J  Ib  i  oz  baking  powder,  6  eggs,  J  pt  milk,  i  Ib 
flour;  baked  in  layers,  fill  with  jelly,  ice  or  sprinkle  cocoanut 
on  top. 


116.    MIXING. 

Always  knead  your  butter  and  lard  before  using;  always 
have  your  sugar  and  flour  sifted;  always  have  your  ammonia 
good  and  fine;  always  put  your  flavors  in  the  wet  part  of  your 
mixtures;  always  be  careful  with  scaling,  as  too  much  or  too 
l''ttle  of  anything  will  spoil  your  cakes. 

Now  we  are  ready  to  mix. 

First  scale  your  butter,  sugar  and  lard  in  the  bowl  and  put 
ammonia  into  the  mortar,  pound  and  dissolve  them,  then  mix 
your  sugar  and  butter,  add  your  eggs,  work  them  through  and 
put  in  your  milk,  ammonia  and  flavor,  take  the  pallet-knife, 
scrape  it  altogether  nicely,  stir  it  up  and  mix  in  the  flour  easy; 
the  less  you  work  the  dough  the  nicer  the  cakes.  Take  care 
that  you  don't  work  your  dough  too  much  on  the  bench,  cut 
your  cakes  out  close,  and  do  not  use  too  much  flour  for  dusting. 
Molasses  mixture  gets  handled  about  the  same  way,  the  only 
difference  is,  that  you  commence  to  mix  with  molasses  and 
lard  instead  of  butter  and  sugar. 

By  reading  the  recipes  you  will  find  that  I  did  not  mention 
any  lard,  flavors  and  spices;  this  is  done  to  keep  the  book  as 
small  as  possible,  so  that  it  will  be  in  the  reach  of  all. 

Explanation  of  lard,  flavors,  spices  and  cotton  seed  oil 

In  every  recipe  mentioned  in  this  book  you  can  use  half 
lard  in  place  of  butter,  also  in  the  common  cakes  you  can 
use  cotton  seed  oil  in  place  of  lard;  spices  and  flavors  I  leave 
to  your  own  taste,  and  the  name  of  the  caks  will  tell  you  a 
good  many  times  what  flavor  or  spices  to  take;  for  lemon  snaps 
take  lemon;  for  ginger  snaps  take  ginger;  but  cloves  and 
allspices  are  very  nice  for  molasses  mixture;  for  vanilla  jumbles 
take  vanilla,  etc.,  etc.  All  the  recipes  in  this  part  must  be 
mixed  and  worked  as  mentioned  above. 

117.    GENUINE  SCOTCH  SHORT  CAKE 

2  Ibs  flour,  i  Ib  butter,  J  Ib  lard,  J  Ib  sugar,  mix  into  a 
very  stiff  dough,  and  bake  in  a  very  cool  oven ;  this  is  the  genuine 
scotch  short  cake  recipe  and  only  known  by  a  very  few  bakers, 
always  has  been  a  great  secret. 


30  ORNAMENTAL    CONFECTIONERY. 

118.  SCOTCH  SHORT  CAKES. 

j  Ib  sugar,  10  oz  butter,  i  J  Ib  flour,  3  eggs,  little  milk  and 
ammonia.     Cool  oven. 

119.  SCOTCH  SHORT  CAKES. 

|  Ib  sugar,  J  Ib  butter,  4  eggs,  ^  oz  ammonia,  ij  pt  milk, 

3  Ibs  flour.     Very  common. 

120.  SCOTCH  CAKES. 

1  Ib  sugar,   i|  Ib  butter,  4  eggs,   2\  Ibs  flour,  flavor.     10, 
15,  25  cents  each.    Cool  oven. 

121.  SUGAR  CAKES* 

6  Ibs  sugar,  4  Ibs  butter,  3  oz  ammonia,  3  pts  milk  20  eggs, 
12  Ibs  flour.    Hot  oven. 

122.  SUGAR  CAKES. 

4  Ibs  sugar,  3  Ibs  butter,  2  oz  ammonia,  i  qt  milk,  8  eggs, 
8  Ibs  flour,      i  cent  each.     Hot  oven. 

123.  SUGAR  CAKES. 

12  Ibs  sugar,   7!  Ibs  butter,  30  eggs,  6  oz  ammonia,  3  qts 
milk,  24  Ibs  flour.     Cut  round,  leaf  and  diamond  shape. 

124.  SUGAR  CAKFS. 

2  Ibs  sugar,  ij  Ib  butter,  i  pt  milk,  5  eggs,   i  oz  ammonia, 
2\  Ibs  flour.    Granulated  sugar  on  top. 

125.  SUGAR  CAKES. 

1  Jib  sugar,  j  Ib  butter,  4  eggs,  J  pt  milk,  \  oz  ammonia, 
z\  Ib  flour. 

126.  SUGAR  CAKES." 

2  Ibs  sugar,   i  Ib  butter,   i  oz  ammonia,  7  eggs,  \  pt  milk, 

4  Ibs  flour. 

127.  SUGAR  CAKES. 

9  Ibs  sugar,   5  Ibs  lard,   18  eggs,  3  qts  milk,  18  Ibs  flour,  6 
oz  ammonia 

128     SUGAR  CAKES. 

/Ib  sugar,  j  Ib  butter,  4  eggs,  \  oz  ammonia,  J  pt  milk,  2  \ 
IDS  flour. 

129.    SUGAR  CAKES. 

ij  Ib  sugar,  i  Ib  butter,  i  pt  milk,  5  eggs,  £  oz  ammonia, 
3  Ibs  flour.     Rich  sugar  cakes  don't  need  any  washing. 

ISO.   SUGAR  CAKES. 

i|  Ib  sugar,  \  Ib  butter,  4  eggs,   i  pt  milk  or  water,  \  02 
ammonia,  4  Ibs  flour. 


THE    ART    OF    BAKING.  31 

131.  SUGAR  CAKES  WITHOUT  EGGS. 

15  Ibs  sugar,   7!  Ibs  butter,   5  oz  ammonia,   5  qts  m\lk,'3o 
Ibis  flour.     Wash  with  milk  and  egg  and  dip  in  sugar. 

132.  SUGAR  CAKES  WITHOUT  EGGS, 

12  Ibs  sugar,  4  Ibs  larJ,  4  qts  water,  5  oz  ammonia,  24  Ibs 
flour. 

133.  SHREWSBERRY. 

i  Ib  sugar,   i  Ib  butter,  4  eggs,  \  pt  milk,   J  oz  ammonia, 
2\  Ibs  flour. 

134.  SHREWSBERRY. 

i  Ib  sugar,  i  Ib  butter,  4  eggs,  \  oz  ammonia,   \  gill  milk, 
2\  Ibs  flour. 

135.    ROCK  CAKES. 

1  Ib  sugar,   j  Ib  butter,  4  eggs,  \  pt  milk,  \  oz  ammonia, 
2\  Ibs  flour. 

136-    VANILLA  JUMBLES. 

5  Ibs  sugar,  4  Ibs  butter,   16  eggs,   J  oz  ammonia,   ;J  Ibs 
flour,  vanilla. 

137.  VANILLA  JUMBLES. 

2  Ibs  sugar,  i  Ib  butter,  6  eggs,  ^  oz  ammonia,  2 \  Ibs  flour. 
i  cent  each. 

138.  VANILLA  JUMBLES. 

10  oz  sugar,  J  Ib  butter,  \  gill  milk,  \  oz  ammonia,  4  eggs, 
14  oz  flour. 

139-    CINNAMON  JUMBLES. 

ij  Ib  brown  sugar,  6  oz  butter,  8  eggs,  J  oz  soda,   §  oz 
cream  of  tartar,  2  Ibs  flour. 

140.  WAFER  JUMBLES. 

1  Ib  sugar,  i  Ib  butter,   ij  Ib  flour,  6  eggs,  flavor,     i  cent 
each. 

141.  WAFER  JUMBLES. 

2  Ibs  sugar,  2  Ibs  butter,  12  eggs,  3  Ibs  flour,  flavor. 

142.  WAFER  JUMBLES. 

i  J  Ib  sugar,  i  Ib  butter,  3  eggs,  i  Ib  flour,  flavor. 

143.  JUMBLES. 

i  J  Ib  sugar,  i  J  Ib  butter,  6  eggs,  3  Ibs  flour,  i  oz  ammonia, 
i  pt  milk. 

144.  JUMBLES. 

i  Ib  sugar,  14  oz  butter,  5  eggs,  \  oz  ammonia,  \  pt  milk, 
2j  Ibs  flour. 

145.   TEA  BISCUIT. 

3  Ibs  flour,  6  oz  lard,  2  oz  sugar,  \  oz  soda,   i  oz  cream  of 
tartar,  i  qt  milk,  little  salt. 


32  ORNAMENTAL    CONFECTIONERY. 

146.    TEA  BISCUIT. 

10  Ibs  flour,   i  J  Ib  lard,   2  oz  soda,  4  oz  cream  of  tartar,  3 
qts  milk,  J  Ib  sugar,  a  pinch  ammonia,  little  salt;  mix  well,  and 
let  them  stand  about  5  minutes  before  baking,  hot  oven,    i  cent 
each. 

14T    TEA  BISCUIT. 

3  Ibs  flour,  6  oz  lard,  §  oz  soda,  2  oz  cream  of  tartar,   i  qt 
milk,  salt.   Mix  well. 

14S.   BAKING  POWDER. 

i  Ib  soda,  i  Ib  flour,   2  Ibs  cream  of  tartar,  sift  3  times. 

149.  SPONGE  CAKE. 

i  Ib  sugar,  n  eggs,    i  J  Ib  flour,   i  oz  of  the  above  baking 
powder. 

150.  JELLY  ROLL. 

I  Ib  sugar,   ij  Ib  flour,  5   eggs,   £  pt  milk,   i   oz  baking 
powder. 

151.  JELLY  ROLL. 

i  Ib  sugar,   i|  Ib  flour,   J  oz  soda,   f  oz  cream  of  tartar,  5 
eggs,  \  pt  milk,  mix,  no  beating.     10,  15  cents  each. 

152.  CRULLERS.* 

i  Ib  sugar,    J  Ib  butter,   \  oz  soda,  i  oz  cream  of  tartar,  4 
eggs,  i  qi  milk,  4  Ibs  flour;  this  is  the  best  paying  recipe. 

153.  CRULLERS. 

ij  Ib  sugar,  6  oz  butter,  6  eggs,  i  qt  milk,  |  oz  soda,  i  oz 
cream  of  tartar,  4  Ibs  flour,  flavor. 

154.  CRULLERS. 

1 1  Ib  sugar,  \  Ib  butter,  J  oz  ammonia,   ^  oz  soda,  J  oz 
cream  of  tartar,  i  qt  milk,  6  eggs,  4^  Ibs  flour,     i  cent  each. 

155.  CRULLERS, 

i  Ib  sugar,  6  oz  butter,  6  eggs,  J  oz  ammonia,  i  qt  milk,  4 
Ibs  flour. 

156.  CRULLERS. 

3  Ibs  sugar,  i  Ib  butter,  20  eggs,  2  qts  milk,  2  oz  soda,  4  oz 
cream  of  tartar,  10  Ibs  flour. 

157.  CRULLERS. 

I 1  Ib  sugar,  6  oz  butter,  8  eggs,  f  oz  soda,  ij  oz  cream  of 
tartar,  i  qt  milk,  5  Ibs  flour. 

158.  CRULLERS. 

i  Ib  sugar,,  \  Ib  butter,  6  eggs,  \  oz  soda,  i  oz  cream  of 
tartar,  i  qt  milk,  4  Ibs  flour. 


THE    ART    OF    BAKING.  33 

159.  SPONGE  BISCUIT. 

4  Ibs  sugar,  44  eggs,  6  Ibs  flour,  2  oz  soda,  2  oz  cream  of 
tartar,  flavor,     i  cent  each.     Ice  on  bottom. 

160.  SPONGE  BISCUIT. 

1  Ib  sugar,  12  eggs,  J  oz  ammonia,   i  Ib  6  oz  flour,  flavor. 

161.  SPONGE   BISCUIT. 

2  Ibs  sugar,   12   eggs,   i   qt  milk,   ij  oz  ammonia,   3^  Ibs 
flour,  flavor.      Ice  on  bottom. 

162     SPONGE  BISCUIT. 

i  Ib  sugar,   ij  Ib  flour,    10  eggs,   £  oz  soda,   $  oz  cream  of 
tartar. 

163.    MOLASSES  FRUIT  CAKE. 

i  qt  molasses,  i  qt  water,  i  Ib  lard,  i  Ib  sugar,  5  Ibs  flour, 

4  Ibs  raisins,  4  Ibs  currants,  \  Ib  citron,  §  oz  soda,   2  oz  spices; 
if  the  cake  is  2  inches  thick  will  bake  about  2  hours,  cool  oven, 
never  touch  the  cake  until  it  is  ij  hour  in  the  oven.      Sold 
by  the  pound. 

184.    MOLASSES  FRUIT  CAKE. 
i  qt  molasses,  \  Ib  sugar,    i  Ib  lard,  \  oz  soda,  i  qt  water, 

5  Ibs  flour,  4  Ibs  currants,  2  Ibs  raisins,  \  Ib  citron,  3  eggs. 

165.  MOLASSES  CAKES. 

i  qt  molasses,   i  qt  water,  J  Ib  lard,  3!  Ib  flour,   2  oz  soda, 

1  egg- 

166.  MOLASSES  CAKES. 

i  qt  molasses,  i  qt  water,  j  Ib  lard,  2  oz  soda,  3!  Ibs  flour, 

2  oz  sugar,  4  eggs. 

167.  BOLIVARS. 

1  qt  molasses,  i  pt  water,  j  Ib  lard,  2  oz  soda,  4  Ibs  flour, 
spices,     i  cent  each. 

168.  BOLIVARS. 

2  qt  molasses,  i  qt  water,  6  oz  soda,  i  Ib  lard,  8  Ibs  flour, 
spices. 

169.  BOLIVARS. 

i  qt  molasses,  \  Ib  lard,  2  oz  soda,  i  pt  water,  4^  Ibs  flour, 
spices. 

17O.   SUGAR  BOLIVARS. 

4  Ibs  sugar,  2  Ibs  lard,   3   oz   ammonia,  2  qts  milk,  8  Ibs 
flour,  flavor. 

111.    SUGAR  CRACKERS. 

10  Ibs  sugar,  3  Ibs  butter,  2  oz  ammonia,   3  qts  water,   12 
Ibs  flour. 


34  ORNAMENTAL    CONFECTIONERY. 

172.  GINGER  NUTS.* 

2  qts  molasses,  i  pt  water,  4  oz  soda,  2  Ibs  lard,  i  Ib  sugar 
I  Ibs  flour. 

173.  GINGER  NUTS. 

2  qts  molasses,  i  pt  water,  4  oz  soda,  7  Ibs  flour,  ij  Ib 
lard,  spices. 

174.  GINGER  NUTS. 

2  qts  molasses,  i  pt  water,  4  oz  soda,  i \  Ib  lard,  8  Ibs  flour, 
\  Ib  sugar. 

175.    SPICE  CAKES. 

i  qt  molasses,  i  qt  water,  \  Ib  lard,  J  Ib  sugar,  i  Ib  crumbs, 
2|  Ibs  flour,  §  oz  soda,  \\  oz  cream  of  tartar,  3  eggs. 

176    SPICE  CAKES.* 

1  J  Ib  crumbs,  \  Ib  lard,  J  Ib  sugar,  7  eggs,    i  pt  molasses, 
\  oz  soda,  §  oz  cream  of  tartar,  i  pt  water,  ij  Ib  flour. 

177.  SPICE  CAKES. 

2  Ibs  crumbs,    i  pt  molasses,   |  oz  soda,    i  pt  water,   i  J  Ib 
flour,  \  Ib  sugar.    Grease  the  tins  heavy. 

178.  SPICE  CAKES. 

i  qt  molasses,  i  pt  water,  2  oz  soda,  \  Ib  crumbs,  f  Ib  lard, 
5  Ibs  flour,  i  egg;  ice  top  with  chocolate  icing. 

179.  GINGER  SNAPS.* 

i  qt  molasses,  i  pt  water,  2  oz  soda,  3  Ibs  sugar,  i  Ib  lard, 
!>J  Ibs  flour;  wash  them  with  water. 

180.  GINGER  SNAPS. 

i  qt  molasses,  i  pt  water,  j  Ib  lard,  2  oz  soda,  \  Ib  sugar, 
4  Ibs  flour;  bake  as  soon  as  washed. 

181.  GINGER  SNAPS. 

4  qt  molasses,  i  qt  water,  i|  Ib  lard,  6  oz  soda,  3  oz  am- 
monia, 2  Ib  corn  meal,  4  Ibs  sugar,  16  Ibs  flour,  spices;  washed 
with  water;  medium  oven. 

182.  GINGER  SNAPS. 

i  qt  molasses,  ij  Ib  brown  sugar,  2  Ibs  lard,  ij  oz  soda, 
\  pt  water,  5  Ibs  flour,  spices. 

183.  GINGER  SNAPS. 

1  qt  molasses,  i  gill  water,  \  Ib  sugar,  \  Ib  lard,  i  oz  soda, 
\  oz  ammonia,  2  Ibs  flour,  spices. 

184.  GINGER  SNAPS. 

2  qts  molasses,   ij  pt  water,   2\  Ib  lard,  9  Ibs  flour,  3  Ibs 
trumbs,  3  Ibs  sugar,  2\  oz  soda. 


THE    ART    OF    BAKING.  35 

185.   COMMON  GINGER  BREAD.* 

I  qt  molasses,  i  qt  water,  ijlb  crumbs,  £  Ib  lard,  i  oz  soda, 
I  ox  cream  of  tartar,  4  Ibs  flour;  put  all  the  dough  on  a  flat 
cake  pan,  put  a  stick  on  the  open  end,  so  it  won't  run  off,  have 
the  pan  greased  heavy,  spread  the  dough  level  about  i  inch 
thick,  bake  in  moderate  heat,  ice  with  water  icing,  and  mark 
the  icing  in  penny  squares. 

186.  GINGER  BREAD. 

i  qt  molasses,  f  Ib  lard,  |  Ib  sugar,  i|  oz  soda,  i  qt  water, 
3j  Ibs  flour,  4  eggs. 

187.  GINGER  BREAD. 

i  qt  molasses,  J  Ib  lard,  2  oz  soda,  i  pt  water,  J  Ib  sugar, 
4$  Ibs  sugar,  spices. 

188.  GINGER  BREAD. 

i  pt  molasses,  J  pt  water,  i  oz  soda,  5  oz  lard,  2  Ibs  flour, 
spices. 

189-    GINGER  BREAD. 

|  pt  molasses,  £  pt  water,  4  oz  lard,  i  oz  soda,  2  Ibs  flour, 
spices. 

190.    GINGER  BREAD. 

.  i  pt  molasses,  i  pt  water,  6  oz  lard,  .1  oz  soda,   2  Ibs  6  oz 
flour. 

191.    GINGER  POUND  CAKE.* 

i  pt  molasses,  \  Ib  lard,  i  oz  soda,  \  Ib  sugar,"  \  pt  water, 
5  eggs,  2\  Ibs  flour. 

192     NEW  TEARS  CAKES.* 

5  Ibs  sugar,  3  Ibs  butter,  ij  qt  water,  i  oz  ammonia,  §  oz 
soda,  2  oz  caraway  seed,  12  Ibs  flour;  hot  oven,  wash  with  egg 
and  water. 

193.  NEW  .YEARS  CAKES. 

5  Ibs  sugar,  3  Ibs  butter,  3  pts  water,  2  oz  ammonia,  2  oz 
caraway  seed,  12  Ibs  flour;  cut  while  warm,  work  the  dough 
well. 

194.  NEW  TEARS  CAKES/ 

j  Ib  butter,  if  Ib  sugar,  6  oz  lard,  i  pt  water,  J  oz  am- 
monia, \  oz  caraway  seed,  4  Ibs  flour;  break  up  the  butter  in 
the  water  and  sugar,  that  is  the  rule  for  new  years  cakes. 

195.  NEW  TEARS  CAKES. 

7  Ibs  sugar,  4  Ibs  butter,  2  qts  water,  i  j  oz  ammonia,  16 
Ibs  flour. 

196     NEW  TEARS  CAKES. 

5  Ibs  sugar,  4  Ibs  butter,  i  oz  ammonia,  J  oz  soda,  i  J  qt 
water,  13  Ibs  flour. 


36  ORNAMENTAL  CONFECTIONERY. 

197.    LEMON  SNAPS.* 

5  Ibs  sugar,  2  Ibs  butter,  5  Ibs  flour,  15  eggs,  i  oz  ammonia, 
lemon  oil. 

198.   LEMON  SNAPS. 

12  Ibs  sugar,   14  Ibs  flour,  48  eggs,  3  oz  ammonia,  4  Ibs 
butter,  lemon  oil. 

If  9.   LEMON  SNAPS. 

7J  Ibs  sugar,  3  pts  milk,  2\  Ibs  lard,  8  Ibs  flour,  2  Ibs    orn 
meal,  2  oz  ammonia. 

200.  LEMON  SNAPS. 

i  bbl  flour,  60  Ibs  sugar,  30  Ibs  lard,  2  Ibs  ammonia,  24  qts 

water. 

201.  LEMON  SNAPS. 

ij  Ib  sugar,  \  Ib  butter,  4  eggs,  \  oz  ammonia,  ij  Ib  flour; 
open  door  and  damper  as  soon  as  they  done  spreading. 

202.    LEMON  SNAPS. 

2 1  Ib  sugar,  j  Ib  butter,  10  eggs,  §  oz  soda,  i  J  cream  oi 
tartar,  2\  Ibs  flour.     Cool  oven. 

2O3.    LEMON  CRACKERS. 

6  Ibs  sugar,  2\  Ibs  lard,  i   oz  ammonia,  2   qts  water,  12 
Ibs  flour.     Moderate  oven. 

204.    SUGAR  CRACKERS. 

i  Ib  sugar,  j  Ib  butter,  3  Ibs  flour,  j  qt  milk,  \  oz  am- 
monia, y§  oz  soda. 

2O5.    BRANDY  SNAPS.* 

i  Ib  sugar,  i   Ib  butter,  i  Ib  flour,  i  pt  molasses.     Bake, 
cut  loose  and  roll  up  on  small  rolling-pins  while  hot. 

206.    BRANDY  SNAPS. 

i  pt  molasses,    i  Ib  sugar,    Ib  butter,   i\  Ib  flour.     Roll 
them  hot,  same  as  above. 

2O7.    WINE  SNAPS. 

|  Ib  sugar,  8  eggs,  \  Ib  flour.     Work  the  same  as  brandy 
snaps. 

208.  COCOANUT  BALLS. 

4  Ibs  grated  cocoanut,  i  j  Ib  sugar,  i  oz  traganth  gum. 

209.  COCOANUT  BALLS. 

i  Ib  grated  cocoanut,  \  Ib  sugar,  2  oz  flour,  3  or  4  white 
of  eggs. 

21O.    MACAROONS.* 

i  Ib  almond  paste,  i\  Ib  sugar,  \   oz  corn  meal,  whites 
of  eggs. 


THE    ART    OF    BAKING.  37 

211.    MACAROONS. 

i  Ib  ground  blanched  almonds,  i£  Ib  sugar.  Whites  of 
eggs,  enough  to  get  the  right  thickness. 

212.    CINNAMON  STARS. 

i  Ib  sugar,  i  Ib  butter,  4  eggs,  J  pt  milk,  J  oz  ammonia, 
2  Ibs  flour.  Medium  oven. 

213    CINNAMON  STARS. 

i  Ib  sugar,  "i  Ib  butter,  4  eggs,  \  oz  soda,  §  oz  cream 
of  tartar,  \  pt  milk,  2  Ibs  flour.  Wash  with  milk  and  dip  in 
coarse  sugar. 

214.    FRENCH  MACAROONS. 

1  Ib  sugar,  |  Ib  sweet  ground  blanched  almonds,  5  eggs, 
i  Ib  flour. 

215.    FRENCH  GINGER  NUTS  * 

i  qt  molasses,  i  pt  water,  5  eggs,  I  oz  soda,  3  Ib3 
crumbs,  4  Ibs  flour,  i  Ib  lard,  i  Ib  sugar.  Wash  with  egg? 
and  dip  them  in  coarse  sugar. 

216.    FRENCH  GINGER  NUTS. 

2  Ibs  crumbs,  i  J  sugar,  i  pt  molasses,  2  eggs,  I  oz  soda 
£  pt  water,  2  Ibs  flour.     Bake  hot. 

217.   PIE  PASTRY. 

i  Ib  flour,  |  Ib  butter,  little  sa.t  and  water  for  top. 

218.   PIE  PAS  TRY. 

i  Ib  flour,  J  Ib  butter,  little  salt  and  water  for  bottom. 

219.    PUFF  PASTE, 

The  common  American  formular  is  to  use  J  pt  water  to 
each  pound  of  flour  and  to  each  pound  of  flour  i  Ib  butter. 

220.   GERMAN  PUFF  PASTE. 

Mix  i  Ib  of  spring  flour,  2  yolks,  i  whole  egg,  pony 
rum,  J  oz  butter,  J  pt  water  to  a  smooth  dough,  form  into  a 
flat  square  and  let  it  lay  J  hour  in  a  cool  place,  now  roll  the 
dough  J  inch  thick,  place  i  Ib  of  good  washed  butter  formed 
in  a  square  in  the  centre,  turn  the  dough  over  the  butter  from 
all  sides,  roll  i  inch  thick  and  turn  over  again,  then  roll  it  3 
times  more  in  the  same  manner,  but  giv<_  it  1 5  minutes  rest  be- 
tween each  roll.  By  rolling  the  paste  always  brush  off  your 
flour,  cut  the  dough  out  very  close  and  bake  in  hot  oven  Out 
of  this  paste  any  kind  of  shapes  can  be  made,  such  as 
squares,  ovals,  stars,  turn  overs,  different  kinds  of  tarts  and  a 
good  many  more,  too  numerous  to  mention. 

If  you  want  to  have  your  pas'e  not  so  rich,  you  can  leave  the 
yolks,  eggs,  and  the  rum,  out  of  it,  it  will  work  just  as  weh. 


38  ORNAMENTAL    CONFECTIONERY. 

221.  CREAM  TARTS. 

Cut  out  the  size  of  a  sugar  cake  in  pie  paste,  put  a  ring- 
around  it  from  cream  cake  dough,  after  baked  ice  the  ring 
•with  chocolate-icing  and  fill  the  centre  with  vanilla  cream. 

222.  CREAM  CAKES. 

Before  you  start  on  this  mixture  you  must  have  every 
thing  in  its  place  such  as: 

I.  Have  your  eggs  broke  and   put  them  near  the  bowl. 

II.  Have  your  ammonia  powdered  before  you  start. 

III.  Have  your  bag,  pans  and  bowl  clean  and  ready. 

IV.  Never   take  too  much   ammonia  or  they  will  not 
raise  at  all  ;  a  pinch  to  a  qt  is  plenty. 

V.  Always  have  your  lard  melted  before  it  comes  to 
a  boil. 

VI.  Let  water  and  lard  boil  J  minute,  stir  in  the  spring 
flour,  quick,  until    the  paste  gets  loose  from  the  sides,  dump 
the  whole  in  the  bowl,  add   I  egg  and  stir  it  into  the  paste  ; 
keep  a  stiring  quick  and  add  about  2  eggs  every  \  minute 
until  the  paste  gets  the  right  thickness,  than  mix  in  your  am- 
monia and  the  paste  is  ready  to  bake  in  a  hot  oven.     Wash 
with   eggs   before   baking.      The  thickness   of  cream  cake 
dough  depends  on  the  kind  of  eggs  you  are  using;  if  eggs 
are  fresh  you  can  have  the  dough  so  soft,  that  it  will  run  the 
least  bit,   if  you  are  using  lime  eggs   dough  must  be  stiffer. 
A  hollow  bottom  shows  that  your  dough  has  been  too  soft, 
if  the  dough  is  too  stiff  they  will  not  get  hollow  in  the  centre, 
too  much  ammonia  or  not  scald  enough  will  do  the  same 
thing.     Pans  ought  to  be  greased  light,  no  dusting.     Cream 
cake  wants  a  hot  and  steady  oven.      Never  touch  them  until 
very  near  done. 


Keep  the  cream  cake  dough  a  litlle  stiffer,  lay  them  out  with 
jumble  bag  and  plain  tube  about  5  inches  long  and  of  a  thick- 
ness of  your  large  ringer.  Bake  and  fill  same  as  cream  cakes 
and  ice  them  with  chocolate-icing. 

223.  CRE&M  CAKES* 

i  \  Ib  lard,  i\  Ib  spring  flour,  about  25  eggs,  i  qt  water, 
J  oz  ammonia. 

224.  CREAM  CAKES. 

i  Ib  lard,  i  qt  water,  i  J  Ib  flour,  \  oz  ammonia,  about 
24  eggs. 

225.  CREAM  CAKES. 

1  1  Ib  lard,  2  Ibs  flour,  i  qt  water,  J  oz  ammonia,  about 
32  eggs. 


THE    ART    OF    BAKING.  39 

226.  VANILLA  CREAM. 

Mix  1 1  Ib  sugar,  J  Ib  flour,  12  eggs  to  a  paste  and  stir 
this  into  3  qts  of  boiling  milk  quick. 

227.  VANILLA  CREAM. 

I  Ib  sugar,  8  eggs,  2  qts  milk,  5  oz  corn  starch,  vanilla. 

228.  VANILLA  CREAM. 

3  qts  milk,  ij  Ib  sugar,  6  oz  corn  starch,  12  eggs. 

229.  DOUGHNUTS. 

4  qts  water,   4  qts  milk,  4  oz  soda,  8  oz  cream    of  tartar, 
I  Ib  lard,  5  Ibs  sugar,  little  salt.     Add  flour  sufficient  to  make 
a  dough  stiff  enough  to  roll  and  cut. 

230.  WINE  BISCUIT. 

I  Ib  sugar,  i  Ib  butter,  4  eggs,  2  Ibs  flour,  */&  oz  am- 
monia. 

231.    QUEENS  DROPS. 

i  Ib  sugar,  i  Ib  butter,  2  Ibs  flour,  10  eggs,  y&  oz  am- 
monia. 

232.    COLLET  BUNS. 

J  Ib  sugar,  9  oz  butter,  2  eggs,  little  milk,  J  oz  soda,  £  oz 
tartaric  acid,  2\  Ibs  flour,  lay  out  like  ginger  nuts,  wash  with 
eggs,  dip  in  granulated  sugar,  lay  a  slice  of  citron  on  top  and 
bake  hot. 

233.   CREDITION   BUNS- 

1  Ib  sugar,  6  oz   butter,  2   eggs,  little  milk,    i\  Ib  flour,  \ 
ammonia,  wash   as   above   mentioned,  cocoanut  on  top  in 
place  of  sugar. 

234.    AFRICANS. 

ij  Ib  sugar,  i  Ib  butter,  8  eggs,  2  Jibs  flour  .^  oz.  am- 
monia. 

235.    LEMON  DROPS. 

2  Ibs  flour,   Jib  butter,    2  Ibs  sugar,  6  eggs    ^  oz.  am- 
monia. 

236.  SCONES.* 

4  Ibs  flour,  i  Ib  butter,  i  Ib  sugar,  2  oz.  soda,  4  oz.  cream 
of  tartar,  ij  pt.  milk. 

237.  SCONES. 

4  Ibs  flour,  J  Ib  butter,  J  sugar,    i  qt,  milk, 
i  J  oz.  soda,  2§  oz  cream   of   tartar,    work  the 

\   dough  well  and   quick,   scale  off  i    Ib  pieces, 

mould  them  round,  roll  J  inch  thick,  cut  cross- 
ways,  wash  with  eggs,  let  them  stand  £  hour  and 
bake  hot 


40  ORNAMENTAL    CONFECTIONERY. 

% 

238.    BATH  BUNS. 

3  Ibs  flour,  i  Ib  butter,  I  Ib  sugar,  i  Ib  raisins  6  oz  citron, 
ij  Ib  bread  dough. 

239.   JUMBLES. 

5  Ibs  sugar,  3  Ibs  butter,  12  eggs,  ij  oz  ammonia,  12  Ibs 
flour,  milk  to  make  a  nice  dough. 

240.   PUFF  PASTE* 

i  Ib  flour,  i  yolk,  \  pt  water,  i  Ib  butter,  roll  4  to  5 
times.  1 5  minutes  rest  between  each  roll. 

241.    CINNAMON  STAR. 

1  Ib  sugar,  i  Ib  butter,  4  eggs,  \  pt  milk,  \  oz  ammonia, 
2  Ibs  flour,  fla/or. 

242.    COCOANUT  FINGERS. 

ij  Ib  sugar,  i  Ib  butter,  4  eggs,  little  milk,  3  Ibs  flour,  J 
oz  ammonia;  cut  out  oval  like  sugar  cake,  wash  with  milk, 
dip  in  cocoanut,  and  bake  in  medium  heat. 

243.  LEMON  FINGERS. 

2  qts  water,  ij  oz  ammonia,  8  Ibs  granulated  sugar,  18  Ibs 
flour,  2  Ibs  lard. 

244.  LEMON  FINGERS. 

2  qts  water,  ij  oz  ammonia,  8  Ibs  powdered  sugar,  18  Ibs 
flour,  2  Ibs  butter. 

245.  GOLDEN  DROPS. 

12  Ibs  flour,  i  Ib  butter,  5  Ibs  sugar,  ij  qt  milk,  i  oz  am- 
monia, flavor. 

246.    GINGER  JUMBLES. 

i  Ib  lard,  i  Ib  sugar,  6  eggs,  i  pt  water,  i  oz  soda,  i  qt 
molasses,  4  Ibs  flour. 

247.    PRINCE  ALBERT 

i  Ib  sugar,  6  oz  butter,  5  eggs,  J  oz  ammonia,  2  Ibs  flour, 
citron  in  the  centre. 

248-    CANTONES. 

i  Ib  sugar,  i  Ib  butter,  8  eggs,  J  oz  ammonia,  2  Ibs  flour, 
dip  in  coarse  sugar  and  bake. 

249.  DOMESTIC  CAKES. 

i  Ib  sugar,  J  Ib  butter,  J  Ib  lard,  |  pt  milk,  J  oz  ammonia, 
5  eggs,  2\  Ibs  flour;  cut  out  with  square  cutter,  set  close  to- 
gether, J  inch  thick. 

250.  DOMESTIC  CAKES- 

4  Ibs  sugar,  2  Ibs  butter,  18  eszgs,  i|  oz  ammonia,  i  qt  milk, 
Ibs  flour  as  above,  cut  after  baked. 


THE    ART    OF    BAKING.  41 

251.    SHREWSBERRY. 

a  Ibs  sugar,  2  Ibs  butter,  4  Ibs  flour,  24  eggs,  J  oz  ammonia. 

252.   LEMON  SNAPS. 

1  oz  ammonia,  J  pt  water,   16  eggs,   6J  Ibs  flour,   4^  Ibs 
sugar"  2\  Ibs  butter;  cut  them  out  like  ginger  snaps. 

253.  DIPS. 

\  Ib  butter,   i  Ib  sugar,   4  eggs,  \  pt  milk,  \  oz  ammonia, 

2\  Ibs  flour. 

254.    CANTONES 

2  Ibs  sugar,  2  Ibs  butter,  16  eggs,  \  oz  ammonia,  4  Ibs  flour, 
coarse  sugar  on  top. 

255.    QUEEN  CAKES. 

9  Ibs  flour,  2  oz  ammonia,   i  qt  milk,   16  eggs,  2\  Ib  butter, 
4  Ibs  sugar,  flavor. 

258    SCONES  BAKED  ON  THE  OVEN  BOTTOM. 

9^  Ibs  flour,  5  Ib  sugar,  \  Ib  lard,  2  oz  soda,  5  oz  cream  of 
tartar,  3  qts  milk. 

257.  SANTA  GLAUS.* 

3  Ibs  flour,   2  Ibs  sugar,    i  Ib  butter,  J  oz  soda  or  potash, 
little  milk.     Can  be  cut  in  all  shapes  and  figures. 

258.  SANTA  CLAUS. 

10  Ibs  sugar,    13^  Ibs  flour,  4  Ibs  butter,  \  oz  soda,  flavor. 

milk  as  above. 

259.  LEMON  SNAPS- 

2\  Ibs  sugar,  f  Ib  butter,    10  eggs,  §  oz  soda,   ij  oz  cream 
ot  tartar,  2\  Ibs  flour. 

260.  JELLY  ROLL. 

2  Ibs  sugar,  3  Ibs  flour,   12  eggs,   i  oz  soda,   2  oz  cream  ot 
tartar,  i  qt  milk;  3  sheets. 

261.  SPICE  RINGS. 

2  Ibs  stale  cakes,  powdered,  \  Ib  sugar,  2  oz  butter,  6  eggs, 
\  pt  molasses,  i  Ib  flour,  \  oz  ammonia. 

262.    FUMPERNICLE. 

2  Ibs  stale  cakes,  powdered,  2  Ibs  sugar,  3  Ibs  flour,  12  eggs, 
j  oz  ammonia,  spices,  wash  over  with  eggs. 

263.   CHOCOLATE  RINGS.* 

i  Ib  sugar,  2  oz  butter,  4  eggs,  \  Ib  grated  chocolate,  i  Ib 
flour,  l/^  oz  ammonia,  vanilla. 


42  ORNAMENTAL    CONFECTIONERY. 

264.    COCOANUT  PYRAMIDS.* 

1  lb  grated  cocoanut,   J  Ib  sugar,  a  little  corn  starch,  and 
whites  of   eggs   enough  to  make  a  medium  dough,   form  the 
dough  into  small  pyramids  and  bake  hot. 

265.    NAPOLEONS.* 

Bake  a  thin  sheet  of  puff  paste,  cut  it  in  two,  spread  vanilla 
cream  over  the  one,  and  lay  the  other  half  on  top,  ice  with 
water  icing,  and  cut  to  suit. 

266.    CHOCOLATE  BESES ' 

2  Ibs  sugar,   6  whites  of  eggs,   J  lb  chocolate,  set  on   fire, 
keep  stirring  until  it  is  quite  warm,  take  off,  and  put  all  little 
drops  on  a  dusted  pan,  let  them  dry  ij  hour,   and  bake  cooi. 

267.   NEAPOLITAN  CAKE.* 

Make  a  sponge  cake  mixture,  divide  it  into  4  parts,  leave 
one  part  plain,  and  color  the  others,  one  pink,  one  yellow,  one 
chocolate,  bake  in  sheets  i  inch  thick,  after  baking  put  the  4 
layers  together  with  jelly  and  cocoanut,  ice  the  cake  pink  and 
white  in  strips,  and  mark  the  cake  with  the  pallet  knife  cross 
ways. 

268.   BISQUE  CAKE.9" 

ij  lb  sugar,  i  lb  butter,  ij  pt  white  of  eggs,  \  lb  powdered 
macaroons,  almond  flavor;  baked  like  pound  cake,  and  iced 
when  cool. 

269.   BRAZIL  MOLASSES  CAKES.* 

Make  a  good  molasses  cake  mixture,  add  a  few  brazil  nuts 
and  figs,  cut  in  lenghts,  mix  and  bake. 

21O.    FRENCH  CRULLERS.* 

This  mixture  is  made  the  same  way  as  cream  cake,  boil 
\  lb  butter  with  i  pt  water,  and  stir  in  f  lb  flour,  add  about 
10  to  12  eggs,  mix  it  up  good,  now  fill  your  jumble  bag  with 
star  tube,  and  cut  about  2  or  3  papers  the  size  of  cruller  pot, 
grease  the  paper,  put  round  rings  on  to  it,  take  the  paper,  turn 
it  upside  down,  and  put  it  in  your  boiling  cruller  grease,  you 
can  take  the  paper  out  in  less  then  a  minute,  and  bake  the 
same  as  crullers,  in  this  way  you  continue  until  done. 

271.   COCOANUT  CAKE.* 

Take  i  lb  sweet  almonds,  blanched  and  dried,  pound  them 
in  a  stone  mortar  to  a  fine  smooth  paste  with  the  whites  of  8 
eggs;  then  add  and  pound  into  it  3  Ibs  of  fine  white  pulverized 
sugar;  now  mix  and  stir  well  into  it  i  lb  of  freshly-grated  cocoa- 
nut,  form  this  mixture  with  the  hands  into  small  balls  or 


THE    ART    OF    BAKING.  43 

steeples,  place  them  at  a  little  distance  apart  on  sheets  of  paper 
laid  on  baking  tins.  Bake  them  in  a  moderate  oven.  As  soon 
as  the  tops  begin  to  brown  take  them  from  the  oven  and  let 
them  stand  till  cold.  These  are  a  most  delicious  little  cocoa- 
nut  cake,  suitable  to  go  with  the  best  assortment  of  mixed 
cakes  for  parties. 

272.   CINNAMON  DROPS.* 

1  J  Ib  sugar,    6  oz  butter,  i   pt  molasses,    i    pt  water,  4 
eggs,  J  soda,  |  oz  cinnamon,  2\  Ib  flour,  mix  and  drop  with 
a  spoon  on  greased  pans;  medium  oven. 

273.    ITALIAN  FRUIT  DROPS.* 

3  Ibs  C  sugar,  j  Ib  butter,  J  oz  almonds,  9  eggs,  \\  Ib 
chopped  raisins,  3^  Ibs  flour,  \  oz  cinnamon;  handle  and 
bake  like  ginger  nuts,  |  oz  ammonia. 

274.    CRUMB  CAKES.* 

2  Ibs  C  sugar,    i  Ib  butter,  i  Ib  lard,  2  oz  soda,  i  oz  cin- 
namon, 4  eggs,    i  qt  molasses,  \  pt  water,  3    Ibs  crumbs,  4^ 
Ib  flour,  work  as  above  and  put  a  raisin  in  centre  of  cake. 

275.    LEMON  CAKES*. 

2  Ibs  C  sugar,  J  Ibs  butter,  \  almond,  6  eggs,  2  Ibs  flour, 
lemon  oil,  cut  out  like  sugar  cakes,  and  wash  with  eggs. 

276.    BRANDY  SNAPS.* 

2  Ibs  C  sugar,  6  oz  butter,  i  pt  molasses,  2  Ibs  flour,  lay 
out  like  ginger  nuts,  they  spread  very  thin,  roll  up  while  hot. 

277.    SPICE  CAKES.* 

\  Ib  sugar,  -J  Ib  lard,  4  eggs,  i  pt  molasses,  i  pt  water,  i \ 
Ibs  flour,  spices,  i^  Ib  crumbs. 

278.    FRENCH  CRULLERS. 

\  butter,  2  oz  sugar,  i  pt  water,  i  Ib  flour,  14  eggs,  work 
the  same  as  above. 

279-    FRENCH  CRULLERS. 

J  Ib  butter,  \  Ib  sugar,  j  pt  water,  i  Ib  flour,  10  to  12 
eggs,  the  same  as  above. 

28O.   FRENCH  CRULLERS. 

J  Ib  butter,  2  oz  sugar,  g  qt  water  or  milk,  10  oz  flour, 
about  6  eggs. 

281.   GOLD  CAKE.* 

i  Ib  sugar,  J  Ib  butter,  8  yolks,  £  pt  milk  i|  flour,  i  oz 
baking  .powder,  mix  and  bake  in  pans  in  slow  heat. 


44  ORNAMENTAL    CONFECTIONERY. 

282.  CREAM  ROLLS.* 

Roll  out  puff  paste  to  the  thickness  of  one-eighth  of  an 
inch,  then  cut  in  pieces  four  inches  wide  and  five  inches  long, 
and  wash  them  with  water.  Now  take  turned  sticks, 
perfectly  round  and  about  6  inches  long,  and  J  of  an 
inch  thick  ;  lap  your  paste  (the  four  inch  side)  round  it  up 
to  one  inch.  Now  dip  or  roll  it  in  granulated  sugar 
and  place  them  at  about  4  inches  apart  on  baking-pans.  Bake 
well,  then  remove  the  sticks  and  fill  the  rolls  with  meringue 
so  as  to  look  out  at  both  ends.  This  can  be  done  nicely 
by  means  of  a  large  meringue  bag.  They  are  now  ready 
for  use. 

<       283.   CREAM  ROLLS.* 

Cut  long  strips,  about  one  inch  wide  and  12  inches  long, 
wind  them  around  turned  sticks,  lap  over  a  little  and  work  as 
above. 

284.  VANILLA  SLICES.* 

Take  a  sheet  of  puff-paste  and  roll  down  to  f  inch  in 
thickness,  cut  off  slips  4  inches  wide,  and  then  cut  up  into 
pieces  J  inch  wide,  that  will  give  you  slips  4  inches  long,  \ 
inch  wide.  Set  then  on  tins,  the  cut  side  down,  and  bake. 
Instead  of  rising  up  they  will  flow  out  wide.  Bake  a  very 
pale  color. 

285.  TURN  OVERS.* 

May  be  cut  out  in  square  ovals  or  rounds,  roll  them  with 
a  rolling  pin  a  little  thinner  in  centre,  fill  with  marmalade,  turn 
over,  wash  with  eggs  and  bake  hot. 

286.   PUFF  PASTE  TARTS.* 

Cut  out  in  puff  paste  the  size  of  sugar  cake,  then  cut  out 
another  one,  and  cut  with  an  smaller  cutter  a  I  inch  hole  in 
the  centre,  wash  the  first  one  wi.h  water  and  lay  the  one 
with  the  hole  in  centre  on  top,  wash  with  eggs,  bake  hot 
and  fill  with  jelly  of  different  colors,  they  also  can  be  filled 
with  meringue,  vanilla-cream  and  charlotte  russe  batter. 

287.   PATTIES  OR  TARTS** 

Tarts  are,  however,  usually  made  by  lining  small  patty- 
pans with  the  pastry  rolled  out  thin,  and  filling  them  with 
any  kind  of  marmalade  or  stewed  fruit,  such  as  cranberries, 
strawbeiries,  cherries,  apricots,  peaches,  &c. 


THE    ART    OF    BAKING.  45 

QUICK  PUFF  PASTE. 

i  Ib  of  flour,  i  Ib  of  hard  butter,  i  egg,  i  oz  baking 
powder,  little  salt,  and  ice  water  to  make  a  medium  dough ;  do 
not  work  the  dough  too  much,  but  mix  it  very  light,  same  as 
pie  crust,  then  give  it  four  rolls  and  turns  at  intervals  same  as 
explained  under  German  puff  paste. 

After  having  your  tarts,  patties,  etc.,  etc.,  ready  for  the 
oven,  place  them  in  a  cool  place  for  about  one-half  hour  and 
you  will  find  that  they  will  not  shrink  in  the  oven. 

PASTRY  PYRAMIDS. 

Can  be  made  by  cutting  out  either  squares,  ovals,  rounds, 
stars  or  triangles  of  different  sizes,  place  them  on  top  of  each 
other,  putting  jelly  or  cream  in  between,  have  the  large  one  on 
bottom  and  the  small  one  on  top,  so  each  one  is  smaller  than 
the  other. 

TRIPLETS. 

Cut  out  puff  paste  with  a  clover  leaf  cutter,  wash  with 
egg,  now  take  a  small  round  cutter  and  cut  the  centre  of  each 
leaf  half  through,  this  centre  piece  is  pressed  down  after 
baking  and  the  holes  filled  up  with  different  jams,  jellies  and 
creams. 

SPONGE  CAKE  PYRAMIDS. 

Can  be  made  in  the  same  manner  as  the  pastry  pyramids, 
the  only  difference  being  that  the  sponge  cake  is  baked  in 
sheets  and  cut  into  the  different  shapes  after  baking,  this 
pyramid  may  be  covered  with  meringue  which  is  baked  to  a 
light  brown. 


288.    BEATING. 

All.  the  recipes  in  this  part  must  be  worked  as 
follows  :  The  principal  thing  in  beating-  is  to  keep  your  tools 
very  clean,  and  keep  away  from  grease,  beat  steadily  with- 
out stops,  and  do  not  always  beat  one  way,  change  hands 
if  you  can.  The  whites  of  eggs  for  meringue  or  kisses 
should  be  beaten  steadily.  After  they  are  beaten  up  stiff  add 
i  table  spoon  of  your  XXXX  sugar  and  beat  up  again,  put  in 
another  spoon  full  of  sugar,  and  now  beat  all  you  can  until 
it  sticks  up  like  pickets,  put  in  the  rest  of  your  sugar,  mix  as 
little  as  you  possible  can  help,  now  it  is  ready  to  lay  out,  in 
case  the  whites  should  not  beat  very  well,  add  a  few  drops  of 
lemon  juice  or  acetic  acid.  The  right  way  to  beat  is  to  start 
very  slow  and  keep  increasing  your  speed  until  done.  White 
of  eggs,  if  kept  for  a  day  or  two  in  a  clean  basin,  are  the 
best  for  meringue  or  icings. 

289.   MERINGUE  WORK. 

Pieces  in  meringue  are  easy  of  execution  for  any  one 
familiar  with  the  use  of  the  cornet,  but  you  cannot  expect 
to  make  with  meringue  such  complicated  and  regular  pieces 
as  with  icing  sugar;  moreover  the  styles  differ  essentially 
and  a  difference  is  necessary  between  them,  for  they  are  not 
required  for  the  same  purpose.  Pieces  in  meringue  may  be 
decorated  like  other  pieces;  but  are  executed  in  detached 
parts  ;  that  is,  each  piece  is  made  separate  with  the  cornet 
on  buttered  or  floured  baking  pans,  the  drawing  being 
sketched  on  the  surface  of  the  pan,  with  the  point  of  a 
pencil,  and  from  a  pattern.  When  all  the  details  are  done 
the  meringue  is  baked  in  a  very  moderate  oven,  but  not  al- 
lowed to  get  brown  ;  the  pieces  are  removed  with  care,  and 
put  together  with  icing,  and  decorated  with  roses,  leaves, 
flowers,  etc. 

290.    JENNY  LIND. 

Bake  a  thin  sheet  of  pound  cake,  lady  or  sponge  cake, 
or  the  following  recipe  can  be  used  also :  |  Ib  sugar,  £  Ib 
butter,  8  eggs,  I  Ib  flour,  pinch  ground  mace,  a  few  drops  oil 
of  lemon,  |  oz  ammonia  ;  rub  sugar,  butter  and  flavor 
light,  as  for  pound  cake ;  then  the  eggs  in  the  same  way. 


THE    ART    OF    BAKING.  47 

Dissolve  the  ammonia  in  a  tablespoonful  of  milk,  and  stir  in 
with  the  flour  lightly  to  make  a  soft  batter ;  spread  the  mix- 
ture evenly  on  a  papered  sheet  pan  and  bake  in  a  moderate 
oven.  Cut  into  slices  as  long  as  the  cake  may  be;  let  the 
slices  be  three  inches  wide,  which  will  be  4  pieces  to  the 
pan,  spread  a  little  currant  jelly  on  the  cake.  Now  beat  up 
20  white  of  eggs,  and  while  beating  add  a  little  sugar  now 
and  then  to  give  a  body  to  the  foam  ;  take  the  sugar  that  you 
add  from  the  2  Ibs,  let  this  be  icing  sugar,  then  mix  all  in 
slowly  with  a  spaddle ;  then  lay  out  on  these  slices,  with  a 
a  bag  and  star  tube,  6  rows  as  long  as  the  cake,  then  5  rows, 
then  4  rows ;  next  put  3,  and  continue  in  this  manner  until 
you  have  it  tapered  to  an  edge,  and  have  the  batter  about  2 
inches  high.  Let  this  sheet  be  on  a  pan  on  paper,  then  do 
the  same  to  the  other  3  pieces  ;  sift  over  some  fine  sugar  and 
put  into  a  cool  oven  to  let  it  get  brown  on  top  ;  take  out,  and 
when  it  has  stood  five  minutes,  cut  these  slices  across,  so 
that  each  piece  will  be  only  \\  inches  one  way  and  3  inches 
the  other. 

291.    MERINGUE. 

i  Ib  XXXX  sugar,  i  pt  white  of  eggs,  2  drops  of  acided 
acid. 

292.    KISSES. 

i  Ib  XXXX  sugar,  8  whites,  2  drops  acided  acid. 

293.    COCOANUT  KISSES. 

The  above  mixture  laid  out  through  a  star  tube  in  round 
rings,  on  dusted  pans,  sprinkle  some  desiccated  cocoanut  on 
top  and  bake  cool. 

294.    MERINGUE  TARTS 

Lay  out  24  fancy  cake  pans  with  rich  pie  paste,  put  a 
little  marmalade  in  centre  ;  after  baked,  decorate  the  tarts 
with  meringue  and  bake  again. 

295.  MERINGUE  PIES. 

Cover  the  plates  with  pie  paste,  fill  them  with  lemon 
cream  ;  after  baked  cover  the  whole  pie  with  meringue  and 
decorate. 

296.  ALMOND  SACKS. 

i  Ib  XXXX  sugar,  8  whites,  J  Ib  chopped  almonds,  2  oz 
flour,  3  oz  chopped  citron,  little  cinnamon. 

297.   TARTLETS  MERINGUE- 

Lay  out  20  small  rosette  pans  with  pie  paste,  put  a  little 
marmalade  into  them,  after  baked  fill  them  up  with  meringue, 
sprinkle  some  desiccated  cocoanut  on  top  and  bake  again. 


48  ORNAMENTAL    CONFECTIONERY. 

298.   ANGEL  CAKES.* 

I  qt  whites,  i|  Ib  sugar,  i\  flour,  J  oz  cream  of  tartar. 

299.  ANGEL  FOOD. 

ij  pt  whites,  ij  Ib  sugar,  i  Ib  flour,  i  oz  cream  of 
tartar. 

300.  ANGEL  CAKES. 

I  qt  whites,  2  Ibs  sugar,  i  Ib  flour,  i  oz  cream  of  tartar. 

301.    LADY  CAKE. 

I 1  sugar,  i  Ib  butter,  rub  to  a  cream,  beat  up  20  whites, 
i^  oz  soda,  J  oz  cream  of  tartar,  i|  Ib  flour. 

302.   LADY  FINGERS. 

i  Ib  sugar,  1 2  eggs  beat  warm,  i  Ib  2  oz  flour,  little  soda 
and  cream  of  tartar. 

303.   LADY  CAKE. 

i  J  Ib  butter,  ij  Ib  sugar,  22  whites,  i\  Ib  flour,  almond. 

3O4.    LADY  CAKE. 

ij  Ib  sugar,  i  Ib  butter,  24  whites,  ij  Ib  flour,  flavor. 

305.    LADY  OR  MARBLE  CAKE. 

3|  Ibs  sugar,  3  Ibs  butter,  i^  qt  whites,  4  Ibs  flour,  di- 
vided in  3  parts,  i  part  color  with  chocolate,  i  with  coche- 
iiille  and  one  plain  ;  form  the  desired  combination  with  spoon 

?r  bag. 

306.  ANGEL  FOOD.* 

Beat  20  whites  of  eggs  with  \  oz  cream  of  tartar  to  a  stiff 
snow,  add  12  oz  sugar,  little  at  the  time,  flavor  with  vanilla 
and  mix  in  7  oz  flour  lightly. 

307.  WHITE  CAKE.* 

Cream,  i\  Ib  sugar,  i  J  Ib  butter,  and  beat  up  18  whites 
to  a  stiff  snow,  then  mix  it  altogether  with  i|  Ib  flour  lightly, 
medium  oven. 

308.  BRIDES  CAKE.* 

i|  Ib  sugar,  i  Ib  butter,  15  whites,  J  gill  brandy,  ij  Ib 
flour;  work  and  bake  as  above. 

309.  SPONGECAKES.* 

I  Ib  sugar,  1 2  eggs,  beat  warm,  i  Ib  flour,  flavor. 

310.  SPONGECAKES. 

i  Ib  sugar,  12  eggs,  beat  warm,  i  \  Ib  flour,  J  oz  baking 
powder. 

311.  SPONGE  BISCUIT. 

I  Ib  sugar,  10  eggs,  i  Ib  2  uz  rlour,  ^  oz  ammonia. 


THE    ART    OF    BAKING.  49 

CHARLOTTE   RUSSE.* 

Lay  out  the  cups  with  sponge  cake,  then  dissolve  i  oz 
gelatine  and  weigh  \  ib  XXXX  sugar,  now  beat  up  i  qt 
sweet  cream,  add  the  sugar,  gelatine  and  vanilla,  mix  easy 
and  fill  the  cups. 

CHARLOTTE   RUSSE. 

10  whites,  i  qt  sweet  cream,  £  Ib  XXXX  sugar,  -J  oz 
gelatine. 

CHARLOTTE   RUSSE. 
i  qt  sweet  cream,  £  Ib  XXXX  sugar,  |  oz  gelatine,  vanilla. 

CHARLOTTE   RUSSE. 

Bake  shells  in  our  patent  charlotte  russe  molds  and  fill 
them  with  the  following  mixture:  i£  oz  gelatine,  i  qt  cream, 
4  ozs  powdered  sugar,  flavor.  Dissolve  the  gelatine  in  i 
gill  of  hot  water.  Beat  the  cream  in  a  large  china  bowl,  set  on 
ice,  removing  the  froth  often,  till  only  half  a  pint  of  cream  is 
left,  to  which  add  4  ozs  of  fine  sugar,  and  the  flavoring, 
which  may  be  either  nectarine,  almond,  lemon,  orange,  orange 
flower,  rose  or  vanilla.  When  the  gelatine  is  lukewarm,  strain 
it,  with  the  sugar  and  cream,  into  the  froth,  in  a  bowl  set  on 
ice,  stir  till  it  begins  to  stiffen,  then  fill  the  moulds,  and  keep 
in  the  ice  chest,  till  wanted  to  serve.  This  is  one  of  the 
simplest  and  best  of  all  the  charlottes  known. 
CHARLOTTE  RUSSE. 

i  oz  gelatine,  4  yolks  of  egg,  £  Ib  powered  sugar,  i  pt 
milk,  i  qt  double  cream,  whipped  stiff,  sponge  cake  as  required. 
Soften  th2  gelatine  in  cold  water.  Beat  the  yolks,  mix  with 
the  sugar,  and  milk,  stir  in  the  gelatine,  when  well  d  ssolved 
put  on  -he  fire  and  scald — but  do  not  boil  it — stirring  it  till 
smooth.  Beat  in  the  whipped  cream,  and  set  to  cool  ;  when  it 
beg.ns  to  stiffen,  fill  into  moulds,  lined  with  sponge  cake,  like 
the  previous  one. 

CHARLOTTE   RUSSE. 

i  oz  gelatine,  £  pt  milk,  3  yolks  of  egg,  4  oz  sugar,  i 
tablespoonful  vanilla  sugar,  i  qt  cream,  whipped  stiff,  sponge 
cake  as  required.  Soak  the  gelatine,  in  a  half  teacupful  of 
cold  water,  till  very  soft.  Boil  the  milk  slowly  down  to  a  gill ; 
beat  the  yolks  and  stir  in,  add  the  gelatine  and  the  sugars, 
and  stir  to  a  soft  custard,  then  strain,  and  set  to  cool.  When 
lukewarm,  beat  in  the  whipped  cream,  and  fill  into  moulds, 
lined  with  sponge  cake,  like  the  previous  ones. 

ANISE  DROPS 

i  Ib  sugar,  8  eggs,  i  Ib  flour,  beat  warm,  lay  out  like 
sponge  biscuit,  let  them  stand  3  hours  and  bake  in  a  cool  oven. 


50  ORNAMENTAL    CONFECTIONERY. 

SPANISH  MACAROONS. 

3  Ibs  XXXX  sugar,  6  whites,  beat  up,  mix,  roll  out  J  inch 
thick,  cut  them  out,  let  them  stand  \  hour  and  bake  in  a  cool 
oven,  ice  when  cold.  If  you  want  to  make  red  Spanish 
macaroons  add  a  little  cochenille,  if  brown,  add  grated 
chocolate. 

VANILLA  ZWIEBACK. 

Beat  up  i  Ib  sugar,  9  eggs,  skin  of  2  lemons,  and  add  i  Ib 
flour,  form  2  long  rolls  on  a  dusted  pan  ;  when  baked,  ice 
with  water  icing,  sprinkle  some  granulated  sugar  on  top  and 
cut  to  suit. 

ORANGE  CAKE. 

14  eggs,  whites  and  yolks  beaten  separately,  i  Ib  powdered 
sugar,  %  Ib  flour,  mixed  with  -J.  Ib  corn  starch,  ^  Ib  butter, 
washed  clean  of  salt.  To  the  whites,  beaten  as  stiff  as  possible, 
add  gradually,  by  turns,  the  sugar  and  the  yolks,  and  when  all 
is  well  beaten,  stir  in  the  flour,  and  when  only  half  mixed, 
pour  in  the  butter,  boiling  hot.  Beat  to  a  smooth  batter,  pour 
into  three  jelly  pans,  well  buttered,  and  bake  immediately,  in 
a  quick  oven. 

FILLING. 

8  yolks  of  eggs,  6  ozs  sugar,  2  ozs  corn-starch,  2  oranges, 
the  juice  and  grated  rind,  i  lemon,  the  juice  only,  \  pt.  water. 
Rub  the  eggs,  sugar  and  sta:ch  to  a  cream.  Add  the  fruit, 
and  the  water,  and  set  in  a  bright  pan,  on  the  fire,  stir  con- 
stantly till  it  boils,  then  spread  it  on  two  sheets  of  the  cake. 
Lay  one  on  the  other,  and  the  third  on  top,  and  ice  with  the 
soft  orange  icing,  like  cream  sponge  cake.  Another  filling,  of 
a  pleasing  quality,  is  made  with  apple  marmalade. 

CORN   STARCH   CAKE. 

i  Ib  sugar,  -J-  Ib  butter,  3  eggs,  \  pt  milk,  J  oz  soda,  J  Ib 
flour,  J  Ib  corn  starch,  i  oz  cream  of  tartar.  Kub  the  sugar 
and  butter  to  a  cream.  Beat  the  whites  and  yolks  of  the  eggs 
separately,  then  mix  them  and  beat  again,  as  thick  as  possible. 
Work  them  into  the  butter  and  sugar,  stir  in  the  milk,  and  the 
soda  dissolved  in  a  tablespoonful  of  hot  water.  Mix  the  flour, 
corn  starch  and  cream  of  tartar,  sift  it  twice,  beat  all  together 
till  smooth,  and  bake  in  small,  scalloped  pans,  like  tea  cakes. 
These  should  be  eaten  the  day  they  are  made.  They  are  much 
liked  as  an  accompaniment  to  ice  cream. 

WHITE   MOUNTAIN  CAKE. 

i  Ib  6  ozs  sugar,  12  ozs  butter,  juice  and  grated  rind  of  i 
lemon,  \  teaspoonful  powdered  mace,  10  yolks  of  egg,  beaten 


THE    ART    OF    BAKING.  51 

to  a  thick  cream,  10  whites  of  egg,  whisked  to  a  snow,  i  pt 
milk,  i  gill  rose  water,  i  Ib  flour,  mixed  with  6  ozs  corn  starch, 
and  i^  oz  baking  powder,  and  sifted.  Cream  the  butter  and 
sugar,  add  the  lemon,  the  mace,  and  the  beaten  yolks,  and 
work  all  well  together  till  very  smooth.  Mix  in  the  whites, 
one-third  at  a  time,  then  the  milk,  and  the  rose  water,  and 
lastly,  by  degrees,  the  flour;  beat  well  and  quickly,  till  very 
light,  then  pour  into  jelly-cake  pans,  well  buttered,  to  the 
depth  of  half  an  inch,  and  bake  in  a  quick  oven,  to  a  light 
brown. 

SILVER   CAKE. 

I J  Ib  butter,  J  Ib  sugar,  i  pint  egg  whites,  i|  Ib  flour,  12 
drops  of  rose-flower  water,  and  i  glass  of  sherry  ;  cream  the 
butter  and  sugar,  and  thoroughly  beat  with  them  the  pint  of 
whites,  adding  a  few  at  the  time ;  having  beaten  these  very 
light,  put  in  the  rose  water  and  stir  the  flour  in  lightly  ;  put 
this  into  a  buttered  and  prepared  tin,  and  bake  carefully. 
This  cake  is  usually  iced  and  ornamented  in  white,  but  it  is 
very  good  indeed  without  icing. 

BAKING  HEAT. 

Bread,  rolls,  buns,  scones,  tea  biscuits,  drop  cakes,  fancy 
cakes,  New  Years  cakes,  muffins,  puff-paste,  etc.,  needs  a 
hot  oven,  or  better,  450°  Fahrenheit. 

An  expert  can  tell  the  heat  of  his  oven  by  simply  look- 
ing or  touching  the  handle  of  the  oven  door,  but  the  more 
common  test  is  by  throwing  a  little  corn  meal  or  flour  in  the 
centre  of  the  oven,  if  the  flour  smokes  before  you  can  count 
10  the  aven  is  too  hot,  if  it  smokes  at  10,  the  oven  has  the 
proper  heat  for  the  above  goods. 

As  soon  as  these  goods  are  baked  and  the  heat  reduced 
to  400°  Fahrenheit  the  oven  is  ready  to  bake  the  following 
cakes  : 

Cream  puffs,  sugar  cakes,  queen  cakes,  rock  cakes, 
jumbles,  lady  fingers,  rough  and  ready,  jelly  rolls,  etc.;  after 
these  cakes  are  baked  the  heat  will  be  reduced  to  350°  Fahrh. 
and  just  right  to  bake  wine  cakes,  cup  cakes,  sugar  cakes, 
ginger  nuts,  and  snaps,  pies,  ginger  bread,  spice  cakes, 
madeira  cakes,  etc.  Now  your  oven  is  ready  to  bake  large 
cakes,  such  as  raisin,  currant,  pound,  citron,  bride,  white, 
marble  cakes,  and  macaroons,  etc. 

After  all  these  cakes  are  baked  we  have  got  the  proper 
heat  for  :  Wedding  cakes,  kisses,  anise,  drops,  Auflauf,  Wind- 
massen,  Zwiebackro'sten,  Zimmetstangen,  etc. 


Miscellaneous  Recipes 


•WITH 

FRITTERS. 

ij  Ib  flour,  i^  qt  milk,  10  eggs,  J  oz  soda,  J  oz  salt. 

Let  the  milk  come  to  a  boil,  stir  in  the  flour,  remove  it 
from  the  fire  and  mix  in  the  eggs,  also  the  dissolved  soda 
and  salt;  then  drop  them  in  pieces  the  size  ot  a  walnut  into 
hot  grease  and  bake  like  crullers  or  doughnuts. 

APPLE  FRITTERS. 

Peel  carefully  and  slice  your  apples,  soak  them  a  little 
in  a  mixture  of  powdered  sugar,  lemon  juice  and  brandy. 
Then  dip  them  in  the  following  batter,  fry  them  in  hot  lard 
and  dust  with  sugar. 

BATTER. 

i  Ib  flour,  2  eggs,  |  pt  salad  oil,  little  salt  and  milk 
enough  to  make  a  thick  batter;  almost  any  kind  of  fruit  can 
be  used  in  place  of  apples. 

CRUMPETS 

Make  a  thin  batter  out  of  2  Ibs  flour,  ij  oz  compressed 
yeast,  i  oz  salt  and  2j  qts  milk  at  100°  Fahr.  ,  let  it  stand  one 
hour  and  give  it  a  good  beat  up,  let  stand  another  hour,  and 
it  will  be  ready  to  bake;  then  have  your  rings  and  hot  plate 
greased,  set  the  rings  onto  the  hot  plate  and  fill  and  level 
them  with  the  bowl  knife,  as  soon  as  they  are  baked  on  one 
side  turn  them  over,  ring  and  all.  Bake  to  a  nice  yellow 
color  (rings  must  be  \  inch  in  height). 

BUTTER  CAKES. 

4  Ibs  flour,  4  oz  butter,  4  oz  sugar,  i  oz  soda,  2  oz  cream 
of  tartar,  and  milk  enough  to  make  a  nice  working  dough; 
roll  it  out  to  J  inch  thickness,  cut  out  with  tea  biscuit  cutter, 
dock  and  bake  on  hot  plate  by  turning  them  over. 

SAUSAGE  ROLLS. 

Roll  pie  paste  J  inch  thick  and  cut  3  inches  square,  put 
a  little  sausage  meat  in  centre  lenghtways,  form  a  roll,  wash 
with  eggs  and  cut  them  2  or  3  times  slantways;  bake  in 
medium  oven. 


THE    ART    OF    BAKING,  53 

WHITE   FRUIT  CAKE. 

i  Ib  powdered  sugar,  £  Ib  butter,  -£  pt  milk,  6  whites  of 
egg,  f  Ib  flour,  mixed  with  2  teaspoonfuls  baking  powder,  i  Ib 
raisins,  seeded  and  chopped,  £  Ib  figs,  chopped,  £  Ib  dates, 
chopped,  £  Ib  bla  iched  almonds,  chopped,  -J  Ib  citron,  cut  fine. 

MOONLIGHT   CAKE. 

i  Ib  butter,  ij  Ib  sugar,  -J  pt  milk,  J  oz  soda,  20  whites  of 
egg>  i  Ib  2  oz  flour,  £  Ib  corn  starch,  £  oz  cream  of  tartar,  i 
tablespoonful  maraschino  or  i  tablespoonful  extract  of  almond, 
i  tablespoonful  vanilla  sugar.  Cream  the  butter  and  sugar ; 
dissolve  the  soda  in  the  milk,  and  beat  it  in.  Whip  the  whites 
till  they  stiffen  no  longer,  and  gently  stir  them  in.  Mix  the 
flour,  corn  starch  and  cream  of  tartar  thoroughly,  and  sift  it 
twice.  Work  all  well  together,  adding  the  flavoring,  and  bake, 
in  pans  lined  with  buttered  paper,  in*  a  moderate  oven.  The 
tutti  frutti  icing  suits  this  well.  The  yolks  will  serve  for 
sponge,  gold,  sunshine,  pound,  eclair,  cream  puff,  and  many 
other  cakes,  in  which  thty  alone  are  used.  Serve  on  the  same 
dish  with  any  of  the  rich,  yellow  cakes,  in  alternate  slices. 
Both  in  name  and  quality  this  is  a  worthy  mate  for  the  sunshine 
cake. 

BUTTER  CAKES. 

Make  a  nice  dough  out  of  2  Ibs  flour,  ^  oz  soda,  I  02 
cream  of  tartar,  little  salt  and  milk  to  suit,  roll  out  J  inch 
thick  and  3  inches  diameter,  and  bake  on  hot  plate  by  turn- 
ing them  over. 

JOHNNY  CAKE. 

i  qt  milk,  3  eggs,  \  oz  soda,  \  Ib  flour,  little  corn  meal 
and  salt.  Bake  in  greased  square  tins. 

BUCKWHEAT  CAKES. 

1  qt  warm  water,  i  oz  compressed  yeast,  and  buckwheat 
flour  enough  to  make  a  thin  batter;  let  it  rise,  add  £  oz  soda, 
dissolved,  and  fry  or  bake. 

BATH  BUNS. 

2  Ibs  flour,  i  Ib  butter,  20  yolks,  2\  oz  compressed  yeast, 
and  warm  milk  enough  to  make  a  nice  sponge;  when  ready 
work  in  i  Ib  of  coarse  sugar,  let  lay  a  little,  then  break  into  2 
oz  pieces  and  set  on  greased  tins  rather  rough,  in  shape  of 
rocks;  then  wash  them  with  eggs,  let  them  prove  a  little,  and 
bake  in  hot  oven. 


54         ORNAMENTAL  CONFECTIONERY. 

SUNSHINE  CAKE. 

i£  Ib  sugar,  f  Ib  butter,  i  pt  yolks  of  egg,  strained  and 
beaten,  i  pt  rich  milk,  £  oz  soda,  juice  and  grated  rind  of  i 
lemon,  \%  Ib  of  flour,  mixed  with  \  Ib  rice  flour,  and  £  oz  cream 
of  tartar.  Rub  the  sugar  and  butter  to  a  fine  cream,  stir  the 
yolks  in,  one-third  at  a  time,  next  the  milk  and  soda,  then  the 
lemon  and  the  flour,  and  work  quickly  to  a  light,  smooth 
dough.  Bake  in  a  Turk's-head  mould  like  that  used  for 
angel  cake.  Ice  with  lemon  icing. 

ELECTION  CAKE. 

\  Ib  butter,  \  Ib  lard,  t  pt  milk,  i  pt  potato  yeast, 
2  Ib  flour,  i  Ib  sugar,  i  Ib  raisins,  seeded,  \  Ib  citron,  chopped, 
i  teaspoonful  cinnamon,  \  teaspoonful  mace,  2  whites  of  egg, 
well  whipped.  Stir  the  butter,  lard,  milk,  yeast  and  flour  to  a 
thick  batter;  let  stand  till  very  light,  then  add  the  sugar,  fruit, 
spices  and  the  whites,  mix  well,  let  rise  again,  and  bake,  in 
buttered  pans,  in  a  moderate  oven. 

NOTE. 

In  making  up  goods  always  get  the  ingredients  ready. 
Before  beginning  the  preparatory  beating,  etc.,  see  that  the 
cake-tins,  pans,  or  baking-tins,  are  ready;  currants,  etc., 
washed,  picked  and  weighed ;  peel  cut ;  flour,  butter,  sugar, 
eggs,  all  weighed ;  and  then  the  mind  will  be  left  clear  to 
work  out  the  necessary  formula  and  directions.  Also  be 
sure  and  watch  the  process  in  every  stage  ;  be  most  careful 
about  small  details,  such  as  the  flavoring,  baking,  sending  up 
or  displaying  ;  and  above  all,  beware  of  dirty  pans  or  cook- 
ing utensils,  and  grit  in  the  fruit. 

COMPOSITION  CAKE. 

20  eggs,  2  Ibs  sugar,  2  Ibs  butter,  4  Ibs  flour,  2  Ibs  cur- 
rants, 3  Ibs  sultanas,  i  Ib  peel,  \  oz  cream  of  tartar,  \  oz 
soda.  Cream  the  butter  and  sugar  and  mix  as  usual,  place 
in  i  or  2  square  tins,  with  edges  about  3  inches  deep,  chop- 
ped almonds  thickly  sprinkled  on  top.  This  cake  must  be 
baked  in  a  cool  oven,  and  if  baked  in  one  piece  will  take 
two  hours  or  more.  The  tins  must  be  prepared  with  white 
stiff  paper.  It  is  usual  in  lieu  of  square  pound  cake  tins  to 
cut  pieces  of  wood  of  the  required  height,  and  fasten  them 
on  a  flat  baking-tin,  prop  them  up  with  pieces  of  brick. 


THE    ART    OF    BAKING.  55 

BATTER  FOR   CASE   FRYERS. 

Mix  i  Ib  flour,  9  yolks,  ^  gill  sweet  o'l,  little  salt  and 
flavor,  and  milk  enough  to  make  a  thick  batter;  put  the  iron 
in  the  hot  grease  before  dipping. 

WHITE   FRUIT   CAKE. 

\y2  Ibs  sugar,  i  Ib  white  butter,  i  pt  whites  of  eggs, 
almond  and  lemon  flavor,  i  gill  kirschwasser,  i^  Ibs  flour 
sifted  together  with  ^  oz  baking  powder,  #  Ib  almonds, 
blanched  and  shredded,  i  Ib  candied  citron,  thinly  cut;  i^ 
Ibs  sultana  raisins.  Cream  the  sugar  and  butter,  then  work  in 
the  eggs  gradually,  add  the  flavoring  and  kirschwasser,  then 
mix  in  the  flour  lightly  and  afterwards  the  fruit.  Bake  in  paper- 
lined  pads  or  molds  in  a  slow  oven  for  about  \l/2  hours. 
When  done  ice  over  with  icing  flavored  with  maraschino  or 
kirschwasser. 

SILVER  CAKE. 

Cream  i  Ib  sugar  and  7  oz  butter,  then  add  the  whites  of 
16  eggs  whipped  to  a  stiff  snow,  after  which  stir  in  gradually 
i  Ib  of  sifted  flour,  orange  flavor  ;  pour  the  mixture  into  square 
pans  and  bake  at  once  in  a  quick  oven. 

TUTTI  FRUTTI  CAKE. 

Take  a  pound  cake  mixture  and  bake  it  in  pans  to  suit 
your  trade,  then  take  a  quantity  of  French  fruit  glace  assorted, 
such  as  angelique,  apricots,  cherries,  almonds  and  figs  ;  chop 
them  fine,  mix  them  with  water  icing  and  spread  over  the  top 
of  your  cakes. 

PUMPKIN  PIE. 

Peel  and  cut  the  pumpkin  in  squares  ;  boil  soft  in  some 
water  and  rub  through  a  sieve.  Now  take  8  Ibs  of  the  fine 
pumpkin,  10  qts  milk,  ^  Ib  corn  starch,  2  Ibs  sugar,  little  salt, 
molasses  and  spices.  A  small  piece  of  butter  in  each  pie  be- 
fore baking  improves  them  very  much. 

RAISIN  CAKE,  VERY  CHEAP. 

4^  Ibs  sugar,  2^  Ibs  butter  and  lard,  16  eggs,  a  little 
yolkaline,  2  qts  milk,  8  Ibs  flour,  i  oz  soda,  2  oz  cream  of  tar- 
tar, lemon  flavor,  very  little  rubbing. 


56  ORNAMENTAL    CONFECTIONERY. 

JAPANESE  CAKE. 

2  Ibs  powdered  sugar,  2  Ibs  flour,  y2  Ib  cracked  almonds, 
a  little  red  color,  i  oz  ammonia;  just  enough  egg  whites  to 
make  a  dough  stiff  enough  to  roll  out ;  roll  very  thin,  cut  with 
oblong  cutter  ;  very  cool  oven  ;  after  baking,  and  while  the 
cakes  are  still  hot,  wash  them  over  with  thick  sugar  water,  and 
you  will  have  a  fine  cake. 

MERINGUE  PIE. 

Bake  a  round  piece  of  puff  paste  about  the  size  of  an  or- 
dinary dinner  plate,  and  ^  of  an  inch  thick  when  baked. 
Spread  the  surface  of  it  over  with  red  currant  jelly,  raspberry 
jam,  apricot,  peach,  or  any  other  desirable  marmalade.  Then 
cover  this  with  the  meringue  mass,  neatly  and  smoothly  spread 
on  with  palette  knife.  Then  by  means  of  a  bag,  or  paper  cor- 
net, filled  with  the  same  meringue  mass,  ornament  it  to  suit 
your  fancy  ;  after  which  sift  it  lightly  over  with  some  of  the 
finest  powdered  sugar,  and  bake  it  to  a  very  light  fawn  color, 
in  a  cool  and  moderate  oven. 

BRANDY  SNAPS. 

Take  i  Ib  butter,  ^  Ib  sugar,  2  oz  powdered  cinnamon, 

1  qt  molasses,  7  Ibs  flour  and  i  gill  brandy.     Melt  the  butter 
and   molasses  together  ;  add  the  sugar  and  cinnamon  ;  then 
work  in  the  flour  and  brandy,  to  forma  stiffish  dough.  Layout 
this   mixture  on  buttered  tins,  or  paper,  at  a  little  distance 
apart  and  bake  in  a  slow  oven. 

COMMON  JELLY-ROLL  SPONGE. 

71^  Ibs  sugar,  40  eggs,  2  qts  warm  water,  10  Ibs   flour, 

2  oz  baking  powder  ;  beat  eggs  and  sugar  together  ;  beat  the 
warm  water  in  gradually;  mix  the  baking  powder  with  the  flour; 
then  mix  all  together  ;  spread  on  paper,    bake  it,  wet  paper, 
spread  your  jelly  and  roll  it  up. 

COMMON  CRULLER. 

4  Ibs  white  C  sugar,  i^  Ibs  cottolene,  4^  qts  water, 
i  teaspoonful  yolkaline,  4  oz  soda,  4  oz  cream  of  tartar, 
17  Ibs  flour,  y2  oz  hartshorn,  vanilla  flavor. 

WATERBURT  CAKE. 

4  Ibs  powdered  sugar,  2  Ibs  good  butter,  20  eggs,  2  qts 
sweet  milk,  i  oz  soda,  2  oz  cream  of  tartar,  i  Ib  corn  starch, 
4  Ibs  cake  flour,  a  little  mace,  vanilla  and  lemon  flav^*.  orange 


THE    ART    OF    BAKING.  57 

icing  ;  rub  up  sugar  and  butter  and  then  add  eggs.  Mix  milk, 
corn  starch  and  soda,  and  add  to  butter  and  eggs.  Add  flour, 
and  cream  of  tartar  last.  Bake  in  round  or  long  pans,  in  a 
medium  oven, 

IMPERIAL  CAKE. 

3  Ibs  butter,  2^  Ibs  sugar,  4^  Ibs  prepared  flour  ;  (see 
77,  Part  I),  30  eggs,  essence  of  almond  ;  cream  up  the  same  as 
other  cakes,  then  mix  in  the  flour,  with  a  little  milk  if  required  ; 
put  out  half  the  mixture  into  a  wooden  frame,  then  lay  over  the 
following  mixture.  Lay  the  remainder  of  the  batter  over  the 
top,  spread  out  evenly  and  give  the  tin  a  few  smart  knocks  to 
force  the  batter  between  the  fruit — see  next  recipe — and  make 
it  all  adhere  together,  and  bake  in  a  moderate  oven.  When 
done,  ice  over  with  white  fondant  icing.  Take  care  not  to 
cook  too  much,  or  the  cake  will  not  look  so  well. 

FILLING  FOR  IMPERIAL  CAKE. 

i^  Ibs  currants,  i  Ib  sultanas,  i  Ib  glace  cherries,  i  Ib 
mixed  peel,  2  eggs,  essence  of  mixed  spice  ;  chop  up  the  peel 
very  fine',  and  see  that  your  fruit  is  thoroughly  well  cleaned  and 
picked.  Then  mix  all  together,  dry,  break  in  the  eggs,  and 
rub  well  together.  Lay  over  the  cake  as  before  directed, 
one  Ib  of  ground  almonds  will  be  found  an  improvement,  but  in 
that  case  you  will  have  to  use  two  more  eggs. 

SULTANA  CAKE. 

2  Ibs  butter,  2^  Ibs  sugar,  3^  Ibs  flour,  4  Ibs  sultanas, 
%  oz  baking  powder,  18  eggs,  essence  of  lemon,  milk  ;  sieve 
the  baking  powder  well  with  the  flour  upon  the  board.  Cream 
up  the  butter  and  sugar,  add  the  eggs,  mix  in  the  fruit  and 
flour,  and  make  into  a  nice  batter,  not  too  soft,  with  milk. 
Bake  in  a  papered  frame  in  a  moderate  oven. 

WHITE  CAKE. 

Take  i  Ib  pulverized  sugar,  #  Ib  butter  ;  rub  them  to- 
gether to  a  light  cream  ;  then  stir  into  it  %  pt  of  milk  ;  then 
the  whites  of  8  eggs,  whisked  to  a  stiff,  staunch  snow,  and  beat 
till  smooth.  Mix  and  sift  together  i  Ib  flour,  4  oz  corn  starch 
and  2  teaspopnfuls  of  baking  powder.  Now  sift  this  into  the 
mixture,  stirring  all  the  time  ;  add  the  juice  of  2  lemons,  and 
beat  all  till  smooth  and  light.  Bake  in  buttered  pans  in  a 
quick  oven. 


58  ORNAMENTAL   CONFECTIONERY. 

SUGAR  CAKES. 

5  Ibs  sugar,  3  Ibs  lard,  10  eggs,  2  qts  sour  milk,  ^  oz  soda, 
2  oz  ammonia,  12  Ibs  flour,  any  flavor  you  wish,  lemon  or 
wintergreen  preferable.      Top  with  sugar.      This  is   a  good 
jumble,  and  lady  finger,  also 

DROP  CAKE. 

13  or  14  Ibs  flour,  6  Ibs  sugar,  3  Ibs  butter,  18  eggs,  3  qts 
sour  milk,  yz  oz  soda,  3  oz  ammonia.  These  are  like  hand- 
made goods,  and  will  not  keep. 

ROUGH  and  READY'S. 

Same  as  above,  only  leave  out  the  soda  arid  ammonia,  and 
put  6  oz  cream  tartar  in  flour,  3  oz  soda  in  water;  in  place  of 
milk  use  water. 

VANILLA  BAR. 

15  eggs,  2  Ibs  lard,  i  pt  sour  milk,  i  oz  soda,  y2  oz  vanilla, 
3^  Ibs  brown  sugar,  6  Ibs  flour.  Run  on  apron  backward. 

CRUMB  CAKES. 

6  Ibs  sugar,  6  Ibs  crumbs,  2  qts  molasses,  6  oz"  soda,  12 
Ibs  flour,  15  eggs,  3  Ibs  lard.    Allspice  or  cinnamon.     Can  top 
with  brown  or  yellow  sugar. 

CALF'S  FOOT  JELLY. 

Boil  4  calf's  feet  in  i  gal  of  water  for  five  or  six  hours, 
gently.  When  the  water  is  reduced  to  one-half,  strain  the 
liquor  through  a  fine  hair  sieve  into  an  earthen  basin  and  set 
aside  to  cool.  Next  day  remove  all  the  fat  from  its  surface 
and  wipe  the  jelly  quite  clean.  Place  in  a  large  stewpan  or 
basin,  i  Ib  of  pulverized  sugar,  the  juice  of  4  lemons,  and  the 
thin  yellow  rinds  of  2,  and  the  whites  and  shells  of  10  eggs. 
Whisk  these  ingredients  well  together  for  a  few  minutes  until 
thoroughly  mixed  ;  then  add  the  jelly-stock,  broken  into  pieces, 
and  set  the  basin  on  the  fire  and  continue  the  whisking  or 
stirring  until  it  boils  ;  then  add  one  pint  of  sherry  wine,  and 
remove  the  basin  from  the  fire  and  allow  it  to  stand  for  about 
five  minutes  to  settle  ;  then  filter  it  through  a  flannel  jelly-bag 
hung  before  the  fire,  or  in  some  other  warm  situation.  If  not 
quite  clear  when  it  first  runs  through,  return  it  to  the  bag. 
When  it  runs  perfectly  clear  and  transparent,  it  may  be  poured 
into  moulds,  or  glasses,  which  should  be  quite  filled  with  it. 
For  flavor  you  may  use  champagne,  maraschino,  kirsh,  or  any 
desired  fruit  juice. 


THE    ART   OF    BAKING.  59 

PUFF  TARTS. 

Fill  the  corn  starch  puff  mixture  into  patty  pans,  lined  or 
laid  out  with  puff  paste ;  bake  in  moderate  heat,  ice  wirh 
vanilla  icing,  and  strew  cocoanut  on  top  while  hot ;  then  fill 
with  vanilla  cream  ;  it  is  not  advisable  to  make  this  most  de- 
licious tart  unless  you  have  a  cream  filler  in  your  possession. 

METROPOLITAN   TARTLETS. 

Bake  tart  shells  of  puff  paste,  fill  them  with  vanilla  cream, 
and  dress  a  meringue  star  border  around  the  edge;  dust  pow- 
dered sugar  on  top,  and  brown  them  off  in  the  oven. 

NOUGATINES. 

Take  stale  pound  cake  and  cut  into  pieces  J  inch  wide, 
•J-  inch  high,  and  2  inches  long.  Ice  top  and  sides  with 
Fondant  icing  of  different  colors  to  make  a  display.  Some  of 
them  may  be  iced  with  chocolate  icing,  and  on  others  you  may 
sprinkle  cocoanut  on  top. 

NEGRO   NOUGATINES. 

are  made  the  same  as  above,  only  stale  ginger-bread  is  used  in 
place  of  pound  cakes.     Ice  with  chocolate  icing. 

COCOANUT   MACAROONS. 

Add  to  a  meringue  mixture  some  shredded  cocoanut 
mixed  with  the  sugar,  say  pound  to  pound  ;  lay  out  the  same  as 
macaroons  and  bak?  cool. 

METROPOLITAN  MERINGUES. 

Spread  a  meringue  mixture,  i|  inches  thick  on  a  sponge 
cake  strip  5  inches  wide.  Smooth  over  the  top  in  a  half  circle 
shape,  dust  with  sugar,  and  brown  them  off  in  the  oven  ;  then 
ice  the  entire  length  with  a  thin  coat  of  boiled  chocolate  icing, 
and  cut  in  slices  i-J  inches  wide  ;  to  insure  a  clean  cut  the 
knife  must  be  dipped  in  water  ;  desiccated  cocoanut  may  be 
used  in  place  of  the  chocolate  icing,  or  they  may  be  left  plain 
and  ornamented  with  jelly  or  colored  icing. 

ELDORADOS. 

Cut  rings  with  doughnut  cutter  out  of  puff  paste  |  inch 
thick  ;  wash  them  over  with  water,  and  dip  them  in  a  mixture 
of  coarse  sugar  and  chopped  almonds  ;  bake  hot,  and  stick  two 
together  by  spreading  jam  on  the  bottoms. 


60  ORNAMENTAL    CONFECTIONERY. 

MERINGUE   TARTS. 

Line  some  patty  pans  with  pie  paste  and  place  a  little  jam 
in  each,  after  they  are  baked  decorate  them  with  meringue, 
dust  a  little  sugar  on  top,  and  brown  them  off  in  the  oven. 

CREAM   ROLLS. 

Wind  a  thin  strip  of  puff  paste  around  large  conical  tin 
tubes,  wash  them  with  eggs,  roll  in  granulated  sugar,  bake  hot, 
and  fill  with  creams  or  meringues. 

JUMBLES. 

Cocoanut  jumbles,  cinnamon  jumbles,  almond  jumbles, 
fine  jumbles,  all  to  be  laid  out  with  patent  jumble  apparatus. 
It  is  the  only  tool  where  jumbles,  kisses,  French  cruliers,  etc., 
etc.,  can  be  made  uniform,  seamless  and  perfect. 

GOLDEN  ROD   CAKE. 

This  mixture  is  worked  the  same  as  for  wine  cake,  and  is 
baked  in  either  small  sponge  cake  or  golden  rod  cake  pans. 

VANILLA  CREAM. 

Fresh  milk  and  a  clean  kettle  are  the  principal  points  in 
making  vanilla  custard  cream.  Place  the  milk  on  the  stove  and 
make  a  medium  paste  of  the  ingredients.  As  soon  as  the  milk 
comes  to  a  boil,  stir  in  the  paste  quickly  with  a  wire  beater  and 
take  the  kettle  from  the  stove  when  the  cream  commences  to 
thicken,  which  takes  about  half  a  minute  ;  last  stir  under  the 
flavor  and  it  is  ready  for  use.  Lemon  cream  is  made  the  same 
way,  only  water  is  used  in  place  of  milk.  There  are  other 
ways  of  making  these  creams,  but  are  not  desirable. 

PARISIANS. 

Break  out  like  ginger  nuts,  wash  them  with  egg  and  dip 
them  in  coarse  sugar,  all  to  be  done  quick  ;  let  them  stand 
half  an  hour  in  steam  box  and  bake  in  a  very  hot  oven. 

ROUGH  AND   READY. 

Break  out  the  same  as  ginger  nuts,  flatten  them,  wash  with 
eggs,  dip  in  granulated  sugar  and  place  them  on  pans;  mark 
them  with  scraper  crossways.  Bake  hot. 

HEART  CAKES. 

To  be  baked  in  heart-shaped  pans,  and  sprinkle  a  few 
currants  on  top.  Bake  hot. 


THE    ART    OF    BAKING.  61 

COCOANUT   CAKES. 

Use  fresh  grated  cocoanut  and  stamp  with  rock  cake 
stamp. 

SPRINGERLY. 

To  be  rubbed  for  one  hour  and  pressed  into  moulds;  let 
them  dry  for  three  hours  on  dusted  pans  and  bake  cool. 

WINE  SNAPS,  BRANDY  SNAPS  AND  BUTTER 
SCOTCH  CAKES. 

Are  baked  in  medium  oven.  Plenty  of  room  must  be  given, 
as  they  spread  out  considerably;  they  are  rolled  on  turned 
sticks  6  inches  long  and  i  inch  diameter  as  soon  as  they  come 
from  the  oven. 

OTHELLOS. 

Beat  up  a  genuine  sponge  cake  mixture  of  i  Ib  sugar,  10 
eggs  (whites  to  be  beaten  up  separately),  and  i  Ib  flour.  Lay 
them  out  on  paper  in  high  drops  size  of  a  walnut  and  bake  in 
a  hot  oven.  After  it  is  baked  cut  a  little  hole  in  the  bottom 
of  the  cakes,  fill  this  hole  with  vanilla  cream,  and  stick  two 
together,  that  is,  bottom  to  bottom,  so  it  forms  a  regular  ball. 
Ice  these  balls  with  chocolate  icing  and  put  a  few  dots  of  white 
icing  on  top  to  make  a  display.  Some  of  this  cake  may  be 
iced  with  pink  or  white  icing  and  suitable  dots. 

CREAM  ROLLS. 

Cut  long  strips  about  i  inch  wide  and  12  inches  long* 
wind  them  around  turned  sticks,  lap  over  a  little,  wash  with 
water  and  roll  them  in  granulated  sugar.  Bake  well,  then  re- 
move the  sticks  and  fill  the  rolls  with  either  meringues,  whipped 
cream  or  vanilla  cream,  so  as  to  look  out  at  both  ends.  This 
can  be  done  nicely  with  a  cream  cake  filler. 

FATTY  SHELLS. 

Cut  out  of  puff  paste  the  size  of  sugar  cakes,  say  2  dozen, 
then  cut  a  i-inch  hole  into  i  dozen  and  wash  the  other  dozen 
with  water.  Place-  the  ones  with  the  hole  on  top  of  the  others, 
wash  them  with  eggs  (top  only)  and  bake  hot.  These  shells 
may  be  filled  with  different  kinds  of  jellies,  jams,  creams, 
meringues,  etc.  Another  way  of  making  patty  shells  is  to  cut 
them  J-  inch  thick  without  doubling  them  and  cut  the  centre 
with  i-inch  cutter  almost  through,  leaving  the  piece  in  its 
place.  Wash  over  with  eggs,  bake  hot  and  push  down  the 
centre  piece  to  make  room  for  the  fillings. 


62  ORNAMENTAL    CONFECTIONERY. 

VANILLA  SLICES. 

Take  a  sheet  of  puff  paste  and  roll  down  to  J  of  an  inch, 
cut  off  slips  4  inches  wide  and  then  cut  up  into  pieces  £  inch 
wide.  Set  them  on  pans  the  cut  side  up  and  bake.  Instead 
of  rising  they  will  flow  out  wide.  Bake  to  a  very  pale  color. 

TURNOVERS. 

May  be  cut  in  squares,  ovals  or  rounds,  roll  them  a  little 
thinner  in  centre,  fill  with  jam,  turn  over,  wash  with  egg  and 
bake  hot. 

PATTIES  OR  TARTS. 

Tarts  are  usually  made  by  lining  small  patty  pans  with 
puff  paste  rolled  out  thin,  and  filling  them  with  any  kind  of 
jam  or  stewed  fruits,  such  as  cranberries,  strawberries,  cherries, 
apricots,  peaches,  etc. 

NELSON  CAKES. 

Roll  out  some  puff  paste  £  inch  thick,  strew  over  the  top 
a  mixture  of  sugar,  currants  and  spices,  cover  with  another 
layer  of  paste,  fasten  the  edges  together  and  bake  in  moderate 
heat.  Ice  with  vanilla  icing  and  cut  into  penny  oblongs. 

WHITE    SQUARES. 

Bake  a  sheet  of  lady  cake  dough  £  inch  thick;  cut  the 
sheet  in  two  equal  parts,  spread  vanilla  cream  on  one  and  place 
the  other  half  upside  down  on  top  of  the  cream.  Ice  with 
vanilla  icing  and  cut  into  squares. 

ORANGE   SQUARES 

Are  made  of  sponge  cake,  only  more  yolks,  and  yolkaline  is 
used  to  get  that  orange  color.*  A  slice  of  an  orange  is  laid  on 
top  of  the  square.  Jelly  squares  and  diamonds  are  made  as 
above,  the  filling  being  the  difference.  The  latter  are  cut  in 
diamond  shape.  All  the  squares  and  diamonds  can  be  made 
without  any  filling  by  baking  the  sheets  ij  inches  thick,  but 
the  sides  must  be  iced  the  same  as  the  top. 

TRILBY  SQUARES. 

Cut  oblongs  i£  by  4  inches  out  of  a  thin  sheet  of  sponge 
cake,  dress  large  star  meringue  dots  around  the  edge,  dust 
sugar  on  top  and  brown  them  off  in  the  oven;  then  fill  th.2 
centres  with  different  kinds  of  jellies,  jams  or  creams, 


THE    ART    OF   BAKING.  63 

JENNY  LINDS. 

Spread  jelly  into  a  thin  sponge  sheet  and  cut  it  into  strips 
3  inches  wide,  then  fill  a  meringue  mixture  in  a  jumble  bag 
with  either  star  or  plain  tube;  lay  out  5  rows  on  top  of  the 
sponge  strips  lengthways,  then  4  on  top  of  5  and  3  on  top  of 
the  4.  Continue  in  this  manner  until  you  have  it  tapered  to 
an  edge  and  2  inches  high.  Sift  sugar  on  top,  brown  them  off 
in  the  oven  and  cut  into  pieces  i£  inches  wide.  The  knife 

must  be  dipped  in  water  to  insure  a  clean  cut. 

f 

YPSILANTIES. 

Bake  a  sponge  sheet  and  spread  jelly  on  top,  then  the 
almond  iceberg  mixture  on  top  of  the  jelly  about  i  inch  thick. 
Dust  sugar  on  top  and  brown  off  in  the  oven.  Cut  them  in 
oblongs,  the  knife  to  be  dipped  in  water. 

STRAWBERRY  SHORT  CAKE. 

Bake  round  layers  of  either  sponge  cake,  wine  cake  or  a 
rich  biscuit  dough.  Ice  the  layers  with  water  icing  and  place 
the  picked  strawberries  in  circles  all  over  the  icing.  Dust 
plenty  of  sugar  on  top  of  the  strawberries  and  place  the  layers 
on  top  of  each  other. 

COCOANUT   TARTS. 

Line  some  patty  pans  with  sweet  pastry  dough,  place  a 
little  jam  in  each;  after  baked  fill  them  with  meringue,  strew 
desiccated  cocoanut  on  top  and  brown  them  in  the  oven. 

NAPOLEONS. 

Bake  two  sheets  of  puff  paste  well  done,  spread  vanilla 
cream  over  one,  and  place  the  other  sheet  ©n  top  of  the  cream, 
upside  down;  ice  with  vanilla  icing  and  cut  in  five-cent  ob- 
longs. In  many  bakeries  they  use  three  layers  in  place  of  two. 

NEAPOLITAN  CAKE. 

Make  a  sponge  cake  mixture,  divide  it  into  four  parts, 
leave  one  part  plain,  and  color  the  others,  one  pink,  one  yellow, 
one  chocolate,  bake  in  sheets  i  inch  thick,  after  baking  put 
the  four  layers  together  with  jelly  and  cocoanut,  ice  the  cake 
pink  and  white  in  strips,  and  mark  the  cake  with  the  pallet 
knife  cross  ways. 

CRUMB  CAKE. 

Lay  out  the  same  as  gingernuts  and  place  a  raisin  on  top. 


64  ORNAMENTAL    CONFECTIONERY. 

BOLIVARS. 

Roll  out  the  same  as  sugar  cakes  and  cut  out  with  large 
rosette  cutter. 

FRENCH  GINGER  NUTS. 

Lay  out  the  same  same  as  gingernut,  wash  over  with  eggs 
and  dip  in  coarse  sugar;  a  little  red  icing  may  be  placed  in  the 
centre. 

RICE   BUNS. 

Lay  out  the  same  as  gingernut,  wash  over  with  egg,  dip 
in  coarse  sugar  and  bake  hot. 

CLAREMONT  BUNS. 

As  above,  up  end  them  on  pans,  wash  with  egg  and  dip  in 
granulated  sugar;  bake  hot. 

CODRINGTON  BUNS. 

Lay  out  the  same  as  drop  cake  and  place  a  slice  of  citron 
on  top. 

COLLET   BUNS. 

Lay  out  the  same  as  gingernut,  up  end  them,  wash  over 
with  egg  dipped  in  granulated  sugar  and  place  a  slice  of  citron 
on  top 

CREDITION   BUNS. 

As  above,  cocoanut  on  top. 

ALMOND   JUMBLES. 

To  be  dipped  in  a  mixture  of  sugar  and  chopped  almond. 

AUFLAUF. 

To  be  beat  up,  cut  out  \  inch  thick,  let  dry  two  hours, 
bake  cool,  ice  and  ornament. 

SWEET  PASTRY   DOUGH. 

This  dough  is  generally  used  for  lining  patty  pans,  also 
for  bottoms  of  meringue,  macaroon  slices  and  tarts.  Mix  all 
the  ingredients  at  one  time,  i  Ib  butter,  -J-  Ib  of  sugar,  2  eggs, 
£  pt  of  water,  \  pz  of  ammonia,  2  Ibs  flour. 

MACAROON  SLICES. 

Spread  the  following  mixture  on  a  thin  sheet  of  sweet 
pastry  dough,  £  inch  thick,  i  Ib  almond  paste,  i£  Ibs  of  sugar, 
6  whites,  2  ozs  flour,  strew  chopped  almonds  on  top,  bake  in 
moderate  heat  and  cut  in  penny  oblongs  when  cool. 


( 

\ 

THE   ART    OF    BAKING.  65 

FILLED  MACAROON  SLICES. 

Any  kind  of  jam  may  be  spread  over  the  sheet  and  then 
the  above  mixture  on  top  of  jam.  Rest  as  above. 

NOTE. 

Pure  or  imitation  jellies  can  only  be  used  for  filling  cakes 
after  they  are  baked.  Cakes  requiring  filling  before  baking 
must  be  done  with  jams  or  marmalades. 

Jellies  are  made  of  fruit  juices,  and  will  melt  when 
heated.  It  will  then  soak  into  the  cake  and  there  will  be 
nothing  left  of  it  but  the  empty  space. 

Jams  are  made  of  fruit  meats,  and  contain  body  enough  so 
the  heat  can't  effect  it. 

ALMOND   TARTS. 

Line  the  patty  pans  with  sweet  pastiy  dough  and  place  a 
little  in  each,  then  fill  them  with  the  following  mixture  :  i  Ib 
almond  paste,  i£  Ib  of  sugar,  8  whites  ;  dust  a  little  sugar  on 
top  and  place  a  thin  narrow  strip  of  dough  across  the  top  ; 
moderate  oven. 

CONGRESS  TARTS. 

Beat  a  sponge  mixture  of  i  Ib  sugar,  10  eggs,  J  Ib  chopped 
and  14  ozs  flour  ;  fill  the  mixture  in  patty  pans  lined 

sweet  pastry  dough  ;  bake  in  medium  oven,  and  ice  them 
with  vanilla  icing  while  hot. 

BUTTERCUPS. 

Place  or  spread  the  following  mixture  between  two  sheets 
of  puff  paste.  Mix  J  Ib  almond  paste,  £  Ib  sugar,  2  ozs  flour 
and  yolks  enough  to  make  a  medium  dough  ;  wash  over  with 
eggs,  and  strew  granulated  sugar  on  top;  cut  into  ij  inch 
squares,  and  bake  in  moderate  heat. 

MERINGUE  SHELLS. 

Beat  20  whites  to  a  stiff  snow,  add  2  ozs  XXXX  sugar,  and 
beat  again  to  a  very  stiff  snow;  boil  in  between  time,  ij  Ib  of 
sugar  and  £  pt  water  to  244°  Fahrenheit;  then  add  the  boiling 
sugar  in  a  long  gentle  stream  to  the  snow  ;  continue  to  beat 
while  an  assistant  pours  in  the  sugar.  Lay  out  at  once  in  large 
drops  on  a  broad  covered  with  a  wet  paper;  bake  cool;  then 
take  the  inside  out  with  a  teaspoon,  and  dry  the  shells  a  little 
more  in  the  oven  ;  now  fill  them  with  whipped  cream,  and 
stick  two  together  to  form  a  ball.  A  cold  meringue  mixture 
may  be  used  in  place  of  the  warm. 


66  ORNAMENTAL    CONFECTIONERY. 

COCOANUT   DROPS. 

Beat  a  sponge  mixture  of  i  Ib  sugar,  9  eggs,  i  Ib  flour ; 
lay  them  out  like  drop  cake,  strew  desiccated  cocoanut  on  top, 
and  bake  hot. 

SCHILLER  LOCKS. 

Wind  a  thin  strip  of  puff  paste  around  large  conical  tin 
tubes  about  the  same  as  for  cream  rolls,  wash  with  egg  and 
roll  in  granulated  sugar;  bake  hot  and  fill  with  whipped  cream. 

PRESIDENT  CAKES. 

3  Ibs  sugar,  i^  Ib  butter,  5  Ibs  flour,  2j  ozs  ammonia, 
i  pt  milk,  8  eggs  ;  cut  out  with  sugar  cake  cutter,  wash  over 
with  egg  and  bake  hot. 

FRENCH  CRULLERS. 

i  Ib  butter,  J  Ib  sugar,  i  qt  water,  2  Ibs  flour,  30  eggs. 
This  mixture  is  worked  the  same  as  cream  puffs,  and  is  laid 
out  the  same  as  jumbles,  on  greased  papers  cut  to  the  size  of 
the  cruller  pot;  the  paper  is  then  turned  upside  down  and 
placed  in  the  boiling  grease;  in  less  than  half  a  minute  the 
paper  can  be  removed,  leaving  the  cakes  in  the  grease,  ready 
to  bake  them  as  crullers  to  a  nice  yellow  color.  Sk'\  with 
vanilla  icing.  The  patent  jumble  apparatus  is  the  most  ^e.'fect 
tool  for  making  French  crullers;  it  makes  them  seawle&s  and 
uniform,  no  danger  of  coming  apart. 

ROCK  CAKES. 

Mix  2  Ibs  sugar,  1}  Ib  butter,  i  oz  ammonia,  i  pt  milk,  7 
eggs,  4  Ibs  flour,  i  Ib  currants,  the  same  as  for  sugar  cakes. 
Break  them  like  gingernuts;  up  end  them  on  pans,  stamp  with 
rock  cake  stamp,  and  bake  in  moderate  heat.  That  little  rock 
cake  stamp  is  a  great  time  and  labor  saver;  it  also  makes  the 
cakes  all  alike,  uniform,  and  prevents  burnt  edges;  it  does 
away  with  the  fork,  and  is  a  marvel  to  any  bakery. 

BANBURY  FILLING. 

i  Ib  powdered  stale  cakes,  i  Ib  currants,  %  Ib  sultanas,  | 
Ib  chopped  citron,  6  eggs,  i  oz  spice,  -J  pt  of  rum.  Mix  and 
keep  in  a  stone  jar  for  future  use. 

BANBURY  CAKES. 

Cut  puff  paste  -J  inch  thick  into  squares  4  inches  in 
diameter;  wash  them  with  water  and  place  some  Banbury 
filling  the  size  of  a  walnut  right  in  the  centre  and  turn  them 
over;  smooth  out  with  rolling  pin;  wash  them  with  water;  dip 
in  granulated  sugar,  and  bake  in  medium  oven. 


THE    ART    OF    BAKING.  67 

MACAROON  RINGS. 

Mix  i  Ib  almond  paste,  i  J  Ib  sugar,  J  Ib  flour,  with  whites 
to  a  medium  dough;  lay  out  with  patent  jumble  apparatus,  and 
bake  in  moderate  heat. 

WASHINGTON    SLICES. 

i  Ib  sugar,  i  Ib  butter,  9  eggs,  i  oz  ammonia,  2^  Ibs  flour' 
roll  the  dough  {-  inch  thick,  then  roll  up  like  jelly  roll,  cut 
them  in  three  equal  lengths,  put  on  a  flat  cake  pan,  wash  with 
eggs,  sprinkle  some  chopped  almond  on  top,  bake  hot,  ice 
them  with  water  icing,  and  cut  in  diamond  shape.  Cream  the 
mixture  very  light. 

SPRUNGFEDERN  (COILED   SPRING  CAKE). 

Mix  i|-  Ib  flour,  6  ozs  sugar  and  i  pt  milk,  in  a  high 
narrow  basin,  add  10  beaten  eggs,  and  mix  thoroughly.  Then 
place  the  iron  in  shape  of  a  coiled  spring  into  the  hot  cruller 
grease  for  a  little  while;  then  commence  to  bake  by  dipping 
the  hot  iron  almost  to  the  edge  in  the  mixture  and  1  ack  again 
in  the  hot  grease;  bake  them  to  a  nice  ye  low  color;  hit  the 
iron  a  little  on  a  piece  of  wood,  and  the  cake  falls  off,  in  this 
way  continue  until  done;  then  turn  them  upside  down  and 
dust  a  mixture  of  sugar  and  cinnamon  on  top. 

CHOCOLATE  BAISEES. 

Stir  2  Ibs  sugar,  J  Ib  grated  cocoa  and  6  whites  on  stove 
until  the  chocolate  is  dissolved  and  well  incorporated,  lay  them 
out  like  sponge  biscuit  or  finger  shape,  let  them  dry  for  3  hours 
add  bake  cool;  should  be  i  inch  high  when  baked.  (Dusted 
pans.) 

COCOANUT  KISSES. 

Run  a  meringue  mixture  through  patent  jumble  apparatus, 
strew  desiccated  cocoanut  on  top  and  bake  cool. 

ALMOND  WAFERS. 

Spread  thin  on  wafer  paper  the  following  mixture:  i  Ib 
almond  paste,  i  Ib  sugar,  i  oz  flour,  9  whites;  cut  them  in 
penny  oblongs  and  bake  on  pans;  bend  them  in  the  shape  of 
half  circles  while  hot. 

ALMOND  ICEBERGS. 

Biown  I  Ib  blanched  and  shred  almonds  in  the  oven;  when 
cold  add  them  to  a  well-beaten  meringue  mixture;  layout  with 
spoon  in  large  high  dr  ps,  rather  lough;  to  make  them  look 
like  icebergs,  dust  sugar  on  top  uid  bake  cool. 


68  ORNAMENTAL    CONFECTIONERY. 

3PRINGERLE. 

Beat  up  well  2  Ibs  powdered  sugar  with  9  eggs;  (if  large, 
use  only  8  eggs);  stir  about  \  hour,  add  the  grated  rind  of  2 
lemons,  and,  if  possible,  a  teaspoonful  of  Kirschwasser.  Mix 
light  with  2  Ibs  best  patent  flour  (strong  white  Winter  pat- 
ent or  half  Spring  and  half  Winter  wheat  flour).  Let  the  dough 
rest  for  a  while,  covered  up.  Roll  out  a  piece  of  it  \  inch 
thick,  the  size  of  your  mould,  and  press  it  well  into  the  mould, 
which  is  first  slightly  dusted.  Cut  them  apart  with  a  long, 
sharp  knife,  and  set  on  smooth  boards  which  have  been 
sprinkled  with  anise  seeds.  Set  them  away  a  few  hours  to  dry, 
then  put  them  from  the  board  upon  slightly  buttered,  heavy 
cookie  tins,  and  bake  in  moderate  heat. 

VELVET  CAKE. 

i  Ib  sugar,  \  Ib  butter,  6  eggs,  yolks  and  whites  separated, 
i  gill  double  cream,  i  teaspoonful  rose  water,  ^  teasuoonful 
orange-flower  water,  -J.  oz  shelled  bitter  almonds,  blanched  and 
pounded  fine,  i  Ib  flour,  mixed  with  i£  teaspoonfuls  baking 
powder.  Cream  the  sugar  and  butter,  beat  in  the  yolks, 
previously  whipped  very  thick,  then  the  cream,  the  flavoring, 
and  almond,  paste,  and  beat  lightly  till  smooth.  Add  grad- 
ually the  flour,  stirring  well,  and  the  whites  whisked  to  a  snow. 
Po'ir  into  square,  shallow  pans,  lined  with  buttered  paper,  and 
bake  in  a  moderate  oven.  If  skillfully  made,  this  is  a  dainty 
and  excellent  cake,  as  soft  to  the  taste  as  velvet  to  the  touch. 

SILVER  CAKE  AND  WHITE  LAYER. 

i  Ib  butter,  \\  Ib  powdered  sugar;  cream  together.     Add 

1  pt  egg  whites  slowly  and  \  pt  iciline,  then  ^  pt  milk.     Last, 

2  Ibs  cake  flour  with  i  J  oz  baking  powder. 

PHILADELPHIA  POUND  CAKE. 

14  Ibs  sugar,  6  Ibs  butter,  3  Ibs  of  lard,  rub  well.  Then 
slowly,  a  few  at  a  time,  2  qts  of  eggs,  £  Ib  egg  nutrine  dissolved 
in  i  qt  warm  water  and  i  qt  cold  milk  added;  16  Ibs  cake  flour 
sifted  together  with  if  oz  cream  tartar.  Flavor  £  oz  mace. 

SPONGE  LATER  AND  JELLY  ROLL. 

6  qts  egg  yolks,  i  Ib  egg  nutrine  dissolved  in  i  gal 
of  warm  water,  40  Ibs  sugar.  Run  the  mixer  until  beaten  up 
light.  Add  6  ozs  soda  dissolved  in  10  qts  of  milk,  2  ozs 
oil  of  lemon,  sift  12  ozs  cream  tartar  with  40  Ibs  cake  flour. 
Hot  oven, 


THE    ART    OF    BAKING.  69 

SPONGE  LATER  AND  JELLY   ROLL 
(Without  Beating). 

24  Ibs  sugar,  4  qts  egg  yolks,  2  qts  nutrine.  2  ozsoil  of  lemon, 
12  qts  milk,  3  Ibs  baking  powder,  36  Ibs  flour.  Mix  in  the 
bowl.  Hot  oven. 

COCOANUT,   CITRON   AND   ALMOND   CAKES. 

This  mixti  re  is  worked  and  laid  out  the  same  as  drop 
cake,  ij  It)  sugar,  i  Ib  butter,  15  eggs,  2^  Ibs  flour,  -J-  pt 
milk,  -J.  oz  soda,  i  oz  cream  tartar;  strew  desiccated  cccoanut 
on  some,  chopped  almonds  on  others;  place  a  small  slice  of 
citron  on  the  balance;  bake  in  medium  oven. 

SNOW    BALLS. 

i  Ib  XXXX  sugar,  i-J-  Ib  flour,  \  oz  cream  tartar,  i  qt 
whites;  beat  the  whites  and  mix  carefully.  Lay  them  out  like 
drop  cake  on  paper  and  bake  in  cool  oven,  then  stick  two 
together  with  icing  to  form  a  ball.  Ice  these  balls  with  fondant 
icing  and  roll  them  in  grated  or  desiccated  cocoanut. 

FRITTERS. 

ij  Ib  flour,  ij  qt  milk,  10  eggs,  -J-  oz  soda,  J  oz  salt. 
Let  the  milk  come  to  a  boil,  st  r  in  the  flour,  remove  it  from 
the  fire  and  mix  in  the  eggs,  also  the  dissolved  sugar  and  salt; 
then  drop  them  in  pieces  the  size  of  a  walnut. 

SCOTCH  SCONES. 

4  Ibs  flour,  \  Ib  sugar,  -J-  Ib  butter,  \\  oz  soda,  2|  ozs 
cream  tartar,  i  qt  milk.  Rub  the  butter  in  the  flour  and  then 
mix  the  whole;  this  dough  must  be  rubbed  for  at  least  five 
minutes,  then  weigh  in  J  Ib  pieces,  round  them  up  and  roll  out 
£  inch  thick;  cut  them  with  clean  scraper,  crossways  into 
quarters,  place  them  on  a  baking  pan  the  same  way  as  they 
were  cut,  leaving  \  inch  space  between  the  cut  edges  of  the 
quarters;  dock  them  and  place  them  in  steam  box  for  -J  hour, 
then  wash  (top  only)  with  egg  very  carefully,  taking  care  that 
the  egg  will  not  run  over  the  cut  edge,  as  egg  binds,  and  would 
stop  them  from  rising;  bake  in  very  hot  oven.  The  beauty  of 
scones  lies  in  the  white  cut  side  and  the  cherry-colored  top. 
It  is  to  be  understood  that  the  mixing,  rubbing  and  panning 
must  be  done  as  fast  as  possible,  so  the  cream  tartar  wont  get 
time  to  lose  its  strength.  Scotch  scones  is  the  finest  biscuit 
that  possibly  can  be  made. 


TO  ORNAMENTAL    CONFECTIONERY. 

CREAM  PIE  A  LA  MERINGUE. 

Let  2  qts  milk  come  to  a  boil;  beat  together  8  yolks,  J  Ib 
sugar  and  4  ozs  corn  starch,  and  stir  it  into  the  boiling  milk  or 
water  and  continue  to  stir  until  it  thickens.  Fill  the  pies  with 
this  mixture  and  bake  without  a  top  crust.  When  done  make 
a  meringue  of  8  whites  and  ornament  the  tops.  Dust  them 
with  powdered  sugar  and  brown  them  off  in  the  oven. 

LEMON  CREAM. 

Boil  i  qt  water  with  J  Ib  sugar  and  mix  2^-  ozs  corn  starch, 
4  yolks,  and  stir  this  in  the  boiling  sugar;  take  it  from  the  fire 
as  soon  as  it  commences  to  thicken,  then  mix  in  skin  and  juice 
of  2  lemons  and  i  oz  butter. 

ZEPHYR  CAKE. 

i  Ib  sugar,  i  Ib  butter,  f  Ib  flour,  £  oz  baking  powder,  15 
whites.  To  be  baked  in  large  pans  same  as  pound  cake. 

DIGESTIVE  CAKES. 

1  J  Ib  of  sugar,  J-  Ib  butter,  ij  Ib  flour,  J  pt  yolks,  J  pt 
whites  (to  be  rubbed  up).     Whites  to  be  beat  separate,  baked 
in  large  pan,  sold  by  the  pound. 

LEOPARD  CAKE. 

2  Ibs  sugar,  i  Ib  butter,  4  Ibs  flour,  4  ozs  baking  powder, 
J  pt  yolks,  |-  pt  whites,  J-  pt  milk.     To  be  rubbed  up.     Whites 
to  be  beat  separate.     ±  part  of  the  dough  to  be  colored  with 
chocolate.     First  put  a  thin  layer  of  the  white  all  over  the 
bottom  of  the  pan,  then  place  the  chocolate  mixture  on  top  in 
drops,  and  put  the  balance  of  the  white  mixture  on  top  of 
chocolate.     Level  off  the  top  and  bake  the  same  as  pound  cake. 

SUNSHINE  CAKE. 

ij  Ib  sugar,  i  Ib  flour,  -J-  oz  baking  powder,  i  pt  yolks, 
i  pt  whites.  Cream  the  yolks  and  sugar,  and  beat  the 
whites  to  a  stiff  snow.  Now  mix  the  whole  very  light,  and 
bake  in  angel  cake  pans — cool  oven. 

DAIRY  CAKES. 

ij.  Ib  sugar,  J  Ib  butter,  2\  Ibs  flour,  \  09  soda,  f  oz 
cream  tartar,  f  pt  milk,  f  pt  eggs.  Beat  eggs  and  sugar  for 
10  minutes,  then  beat  under  the  soft  butter;  now  stir  in  the 
milk  and  add  all  the  other  ingredients;  mix  very  light;  bake 
the  same  as  pound  cake;  i-J-  inch  thick,  then  ice  with  fondant 
cing  and  cut  into  oblong;  the  tops  may  be  ornamented. 


THE    ART    OF    BAKING.  71 

ANGEL  CAKES. 

i  Ib  XXXX  sugar,  £  Ib  flour,  i  oz  cream  tartar,  J  Ib  corn 
starch,  i  pt  whites.  Sugar,  flour  and  cream  tartar  should  be 
mixed  and  sifted  before  it  is  added  to  the  stiff  snow;  mix  very 
light,  and  bake  in  moderate  heat.  The  pans  for  angel  cakes 
must  not  be  greased,  but  dip  them  in  water;  should  be  damp 
when  filling.  Angel-  cakes  must  be  turned  upside  down  as 
soon  as  they  come  from  the  oven;  place  a  match  under  one 
side  of  the  pans  to  let  the  steam  escape.  Remove  the  pans 
when  cold,  and  ice  the  cakes  with  either  water,  fondant  or  white 
of  egg  icing. 

MAGNOLIA  CAKE. 

ij  Ib  sugar,  i  J  Ib  butter,  i  pt  egg  whites,  i  £  Ib  flour, 
almond  flavor.  Bake  in  diamond'  shaped  pans,  ice  with  vanilla 
icing  and  lay  French  cherries  on  top. 

SILVER  CAKE. 

Cream  ij  Ib  sugar,  i  Ib  butter,  add  i  pt  egg  whites  slowly, 
|  pt  milk,  i  oz  soda,  4-  oz  cream  tartar,  2  Ibs  flour,  worked  the 
same  as  wine  cake. 

BRIDE   CAKE. 

i  Ib  butter,  i  Ib  sugar,  8  eggs,  J  oz  powdered  mace,  J  01 
powdered  cinnamon,  i  gill  cream,  ij  Ib  flour,  i|  Ib  zante 
currants  washed  and  dried,  4  ozs  sultanas,  4  ozs  shelled  sweet 
almonds  blanched,  3  ozs  citron  thinly  sliced,  3  ozs  candied 
orange  peel.  Cream  the  butter  and  sugar,  add  the  eggs,  next 
the  spices,  then  the  cream,  and  stir  well  the  whole  time. 
Lightly  mix  the  flour  and  the  fruit,  and  add,  one-third  at  a  time. 
Bake  in  a  round  cake  pan,  in  a  slow  oven,  3  to  4  hours.  Ice 
with  hard  icing— almond,  rose,  or  vanilla. 

CARAMEL  CAKE. 

|  Ib  butter,  ij  Ib  sugar,  2  lemon  rinds  grated,  £  teaspoon- 
ful  powdered  mace,  10  eggs,  i  pt  milk,  i  gill  rose-water,  i  Ib 
flour,  6  ozs  corn  starch,  ij  oz  baking  powder.  Rub  the 
butter,  sugar,  lemon  and  mace  to  a  thick,  smooth  cream. 
Add  the  eggs,  three  at  a  time,  then  the  milk  and  rose- 
water,  and  knead  till  smooth.  Sift  the  baking  powder 
through  the  flour  and  corn  starch,  mix  all  together,  stir  quickly 
till  smooth,  and  pour  into  round  cake-pans,  to  the  depth  of  haff 
an  inch  and  bake  in  a  moderate  oven.  Meanwhile  prepare  the 


72  ORNAMENTAL    CONFECTIONERY. 

FILLING. 

6  ozs  sugar,  2  eggs,  £  gill  caramel,  3  yolks  of  egg,  i  table- 
spoonful   corn  starch,   i  pt  milk.     Rub  the  sugar,  eggs   and 
caramel  to  a  cream  :  beat  the  yolks  and  corn  starch  together, 
and  work  all  together,  till  smooth,  then  stir  it  into  the  milk  and 
cook,  in  a  farina  boiler,  to  a  custard.     When  cold,  spread  a 
layer  of  it  on  a  sheet  of  the  cake  laid- upon  the  first,  next  a 
second  layer  spread  upon  it,  and  a  third  sheet  of  the  cake  on 
the  top,  which  dust  with  powdered  sugar.     For  some  tastes  it  is 
much  improved  by  adding  to  the  caramel  a  good   pinch  of 
powdered  cinnamon. 

POUND  CAKE  (FOR  WHOLESALE). 

7  Ibs  sugar,  3  Ibs  butter,  i  Ib  lard,  2^  qts  eggs,  i  qt  milk, 
•J-  oz  soda,  -J  oz  cream  tartar,  7  Ibs  flour,  a  little  egg,  color  mace 
and  vanilla.     These  recipes  may  also  be  used  for  fruit  cakes ; 
it  is  worked  the  same  way  as  real  pound  cake. 

CORN  STARCH  PUFFS. 

£  Ib  butter,  i  Ib  corn  starch,  3  pts  milk,  i  qt  eggs.  Mix 
corn  starch  and  butter  in  ^  of  the  milk,  and  stir  this  mixture 
into  the  other  f  of  boiling  milk;  stir  until  it  becomes  stiff,  then 
remove  it  from  the  fire;  let  it  get  cold  enough  to  work  under 
the  eggs,  few  at  a  time;  lay  them  out  like  cream  cake,  bake  in 
moderate  heat  and  fill  with  vanilla  cream;  a  cream  cake  filler 
is  a  necessity  for  this  kind  of  goods. 

BERLIN  CAKE. 

i  Ib  sugar,  i  Ib  flour,  \  Ib  citron,  \  Ib  almond  paste,  J  pt 
yolks,  \  pt  whites.  Rub  sugar,  yolks  and  almond  paste,  then 
beat  the  whites  to  a  stiff  snow  and  mix  the  whole  very  light. 
Lay  out  with  bag  and  star  tube  in  crescent  shape,  moderate 
heat,  and  ice  them  with  orange  icing. 

RAILROAD  CAKES. 

i  Ib  sugar,  \  Ib  butter,  i  Ib  flour,  i  j3t  yolks,  i  pt  whites. 
Work  this  mixture  as  above,  and  spread  it  on  a  thin  sheet  of 
sweet  pastry  dough.  Bake  in  medium  oven,  then  dress  a 
meringue  netting  on  top;  this  is  done  by  running  the  strips 
across  each  other. 

MADEIRA  CAKE 

Are  the  same  as  wine  cake;  put  a  little  powdered  sugar  on  top, 
also  two  large  thin  slices  citron. 


THE    ART    OF    BAKING.  73 

COCOANUT   CAKES. 

2  Ibs  grated  cocoanut,  i  Ib  sugar,  2  ozs  butter,  £  Ib  flour, 
J  oz  toda,  ^  oz  cream  tartar,  and  yolks  enough  to  make  a  stiff 
dough;  hot  oven,  lemon  flavor.      To  be  stamped  with  Rock 
Cake  Stamp. 

WHITE  MOUNTAIN  CAKES. 

3  Ibs  sugar,  i£  Ib  butter,  24  egg  whites,  i  qt  milk,  i  oz 
soda,  2  ozs  cream  tartar,  4  Ibs  2  ozs  flour,  orange  flavor.     To 
be  baked  in  layers  filled  with  cream  and  icing,  and  cocoanut 
on  top. 

LADY  FINGERS. 

i  Ib  sugar,  5  eggs,  J  pt  milk,  £  oz  soda,  |  oz  cream  tartar, 
i  Ib  6  ozs  flour,  egg,  color  and  salt.  Mix  in  bowl  light. 

CIDER  CAKE. 

\  Ib  butter,  |  Ib  sugar,  \\  Ib  flour  well  sifted,  i  pt  cider, 
i  teaspoonful  saleratus  powdered.  Cream  the  butter  and 
sugar,  mix  with  the  flour,  and  rub  till  smooth.  Mix  the  saler- 
atus quickly  with  the  cider,  and  pour,  while  foaming,  into  the 
dough,  beating  it  as  lively  as  possible.  Pour  it  into  square 
pans,  well  buttered,  and  bake,  in  a  brisk  oven,  an  hour  or 
more,  according  to  its  thickness.  It  is  to  be  eaten  fresh,  at 
tea  time,  cut  into  squares,  split  and  buttered. 

FEDERAL  CAKE. 

i  Ib  sugar,  £  Ib  butter,  4  eggs  well  beaten,  i  tablespoon- 
ful  saleratus-water,  juice  of  i  lemon,  i  Ib  flour,  2  teaspoonfuls 
cinnamon,  milk  as  required.  Cream  the  sugar  and  butter, 
beat  in  the  eggs,  then  the  saleratus,  lemon  juice,  lour  and 
cinnamon,  with  enough  milk  to  make  a  rather  stiff  dough,  and 
knead  till  smooth.  Roll  into  a  sheet  J-inch  thick,  cut  into 
diamond  shapes,  and  bake  in  a  moderate  oven. 


344.   PIE  BAKING. 

Apple   Pie,   Peach    Pie,    Rhubarb     Pie,   Cherry    Pie,   Goose- 
berry Pie,  Raspberry  Pie,  Currant  Pie,  Grape  Pie,  Cran- 
berry  Pie,  Orange  Pie,  Quince  Pie,  Raisin  Pie,  Co- 
coanut  Pie,  Sweet  Potato  Pie,  Pine  Apple  Pie, 
Pumpkin   Pie,   Rice  Pie,  Custard  Pie, 
Lemon  Pie,  Mince,  and  many  others. 

To  explain  every  kind  of  pie  to  you  would  make  this 
book  too  expensive,  I  will  therefore  explain  them  in  general. 

Pies  can  be  made  of  either  green,  dried  or  evaporated 
fruits.  Pies  made  out  of  green  fruit  generally  run  out  in 
the  o/en,  it  is  therefore  better  to  stew  green  fruit  before 
using.  Take  sugar  and  flavor  to  suit  your  taste. 

345.  DRIED  FRUIT. 

Dried  or  evaporated  fruits  boil  soft  in  some  water,  add 
sugar  and  flavor  to  suit. 

346.  MINCEMEAT. 

3  Ibs  currants,  J  Ib  suet,  4  Ibs  apples,  6  Ibs  beef,  cook 
mutton,  beef  and  suet,  i  J  Ib  sugar,  2  Ibs  raisins,  |  pt  brandy, 
i  pt  cider,  2  oz  allspice,  2  oz  cloves;  all  meats  for  mince  ought 
to  be  cooked. 

347.   LENTEN  MINCE  PIES. 

i  Ib  hard  boiled  whites  of  eggs,  i  J  apples,  peeled,  i  Ib 
raisins,  i  Ib  currants,  \  Ib  sugar,  §  Ib  orange,  citron  and  lemon 
peel,  |  oz  mace,  \  oz  cloves,  \  oz  nutmegs,  i  pt  brandy,  juice 
of  6  oranges. 

348.  MINCEMEAT. 

5  Ibs  beef,  i  Ib  suet,  1 1  Ibs  apples,  3  Ibs  currants,  3  Ibs 
raisins,  J  Ib  citron,  5  Ibs  sugar,  i  qt  molasseo,  I  pt  brandy,  i 
oz  cloves,  i  oz  allspice,  \  oz  pepper. 

349.  MINCE  MEAT. 

24  Ibs  currants,  12  Ibs  sugar,  12  Ibs  suet,  12  Ibs  tripe,  4 
Ibs  citron,  2  Ibs  lemon  peel,  2  oz  orange  peel,  16  Ibs  apples, 
4  Ibs  sultanas,  6  oz  spices,  i  oz  ammonia,  2  oz  nutmeg,  i  pt 
brandy,  skin  and  juice  of  12  lemons. 


THE    ART    OF    BAKING.  75 

350.    MINCEMEAT. 

i  Ibs  soupmeat,  2  pecks  apples,  i  Ib  suet,  i  J  Ib  citron,  5 
Ibs  raisins,  5  Ibs  currants,  4  Ibs  sugar,  3  oz  cinnamon,  2  02 
cloves,  i  pt  brandy,  cider. 

351.    OYSTER  PIE. 

i  qt  oysters,  dry  measure,  add  i  pt  milk,  cook  5  minutes, 
then  add  3  oz  cracker  dust,  \  oz  pepper,  little  sage;  fill  the  pies, 
cover  and  bake. 

352.   LEMON  CREAM. 

Boil  i  qt  water  with  j  Ib  sugar,  and  mix  2|  oz  corn 
starch,  4  yolks  and  stir  this  in  the  boiling  sugar,  take  off  the 
fire  quick  and  mix  in  skin  and  juice  of  2  lemons  and  i  oz  of 
butter. 

353.    CANNED  FRUITS. 

How  to  make  a  good  apple  pie  from  canned  apples.-— 
Put  the  apples,  juice  and  all  into  a  bowl  or  pail;  put  in  a 
little  salt;  then  put  in  a  flavor  mixture  of  mace  and  cinna- 
mon,— one  third  mace  and  two-thirds  cinnamon;  sugar  to 
taste,  and  you  have  a  pie  as  good  as  if  made  of  green  apples. 

All  canned  pie-fruit  needs  salt,  as  salt  brings  back  and 
restores  the  flavor  lost  in  canning  and  from  age. 

Plum  and  peach  pies  are  improved  by  adding  a  little 
cinnamon. 

Rhubarb  should  be  boiled  with  sugar  before  using. 
354    LEMON  PIE  FILLING 

i  J  Ib  sugar,  4  oz  flour,  4  eggs,  i  qt  water,  4  lemons. 

355.  LEMON  PIE  FILLING. 

10  qts  water,  8  Ibs  sugar,  20  eggs,  25  lemons,  i\  Ib  corn 
starch. 

356.  LEMON  PIE   FILLING.* 

7  qts  water,  5  Ibs  sugar,  i  Ib  corn  starch,  J  Ib  lard,  £  Ib 
butter,  lemons  and  eggs  to  suit  your  taste. 

357.  LEMON  PIE  FILLING. 

5  Ibs  sugar, ^ip  eggs,  10  oz  corn  starch,  J  Ib  butter,  5  qts 
water,  skin  and  juice  of  16  lemons. 

359.    CUSTARD 

i  Ib  sugar,  18  eggs,  J  flour,  4  qts  milk,  salt. 

359     CUSTARD. 

5  J  Ibs  sugar,  4  qts  eggs,  20  qts  milk,  ijlb  corn  starch,  salt. 

38O.    CUSTARD.* 

1 1  Ib  sugar,  36  eggs,  8  qts  milk,  \  Ib  corn  starch,  salt. 

361.    CUSTARD. 

i  Ib  sugar,  1 5  eggs,  2  qts  milk,  2  oz  flour,  salt. 


76  ORNAMENTAL    CONFECTIONERY. 

WASHINGTON  PIE. 

Soak  5  Ibs  stale  cake  in  some  water,  add  plenty  of  spices 
and  i£  Ib  brown  sugar,  mix  well  to  the  thickness  of  pie  fruit, 
now  cover  a  large  cake  tin  with  common  pie  dough,  dump  the 
mixture  on  top,  level  up  and  cover  with  a  sheet  of  pie  dough, 
wash  top  with  egg,  and  mark  same  in  penny  squares;  medium 
oven;  a  wooden  stick  may  be  placed  at  the  open  e~d  of  the 
pan  to  prevent  running  off. 

PIE  CRUST. 

This  is  something  that  is  not  made  properly  in  two-thirds 
of  the  bakeries.  They  either  put  in  too  much  water  or  they 
mix  their  dough  too  much. 

In  Summer  time,  your  lard  or  cottonlene,  or  butter,  or 
whatever  you  use  for  shortening,  should  be  kept  in  the  ice-box. 
The  water  used  should  also  be  cold. 

Take  i  Ib  of  lard,  2  Ibs  flour,  rub  together  loosely  and  not 
too  fine.  Put  in  a  little  salt,  if  you  use  lard  or  but  erine.  and 
just  enough  water  to  stick  it  together.  Do  not  mix  it  much, 
as  the  rolling  pin  will  do  that.  If  you  put  your  filling  in  pies 
hot  it  will  have  a  bad  effect  upon  the  paste,  but  sometimes  a 
baker  has  to  do  this.  In  that  case  let  him  get  his  pies  in  the 
oven  as  fast  as  he  can. 

PIE  PASTE-(BOTTOM). 

For  bottom,  mix  |  Ib  lard,  i  Ib  soft  flour,  a  pinch  soda, 
and  water  enough  to  make  a  medium  dough;  do  not  work  the 
dough  too  much,  but  mix  very  light  (little  salt). 

PIE  PASTE-(TOP). 

For  top,  f  Ib  butter,  i  Ib  soft  flour,  and  water  to  make  a 
medium  dough;  to  be  mixed  very  light. 

MERINGUE  PIE. 

Cover  pie  plates  with  paste  and  fill  with  lemon  cream; 
after  baking  spread  a  layer  of  meringue  on  top,  and  ornament 
them  with  meringue  also,  put  them  back  in  the  oven  just  long 
enough  to  brown  the  top,  in  many  places  the  bottoms  are 
baked  and  filled  with  lemon  cream  after  baking. 

PUMPKIN  PIE. 

2  Ibs  mashed  pumpkin,  £  Ib  sugar,  4  eggs,  2  ozs  flour,  i  qt 
milk,  little  salt,  ginger  and  cinnamon.  To  be  filled  in  the 
oven. 


THE    ART    OF    BAKING. 

PUMPKIN   OR  SQUASH  PIE. 

6  Ibs  cooked  and  mashed  pumpkin,  i  Ib  sugar,  -J  Ib  flour, 
i  pt  milk,  little  salt  and  ginger.  Have  the  pumpkin  drained 
dry  after  cooking,  and  mashed  smooth.  Mix  in  the  sugar, 
ginger  and  salt.  Mix  the  flour  with  the  milk  in  a  bowl,  grad- 
ually, perfectly  free  from  lumps,  and  stir  that  well  into  the 
pumpkin.  This  is  an  open  pie  and  is  filled  in  the  oven  same 
as  custard  pie. 

BANANA  PIE. 

Line  out  plates  as  for  pies  and  cover  them  with  sliced 
bananas,  and  put  on  a  layer  of  sultana  raisins,  a  little  sugar 
and  water;  then  put  on  the  top  crust;  wash  and  bake  like 
other  pies. 

RHUBARB  PIE. 

Peel  and  cut  the  rhubard  in  one  inch  pieces,  mix  £  Ib 
sugar  to  i  Ib  of  rhubarb,  let  stand  overnight,  then  strain  ot  the 
juice  and  bring  it  to  a  boil;  as  soon  as  it  boils  put  in  the 
rhubard  and  boil  for  2  minutes;  a  little  dissolved  corn  starch 
may  be  scalded  with  the  fruit  to  cheapen  it  and  thicken  it; 
cinnamon  flavor.  Prepare  gooseberries  in  the  same  manner. 

PIE  BAKING. 

All  kinds  of  fruits,  whether  dried,  evaporated  or  green, 
should  be  boiled  in  some  water  for  a  few  minutes,  then  add  the 
sugar  and  flavor,  mix  well,  and  it  is  ready  for  use.  Pies  made 
after  this  direction  will  not  run  out  nor  stick  to  the  plates; 
the  greasing  and  dusting  of  pie  plates  is  not  necessary,  as  is  is 
the  green  live  fruit  which  sticks  to  the  plates  and  not  the  paste. 
The  greasing  and  dusting  will  not  prevent  the  fruit  from  stick- 
ing to  the  plates,  therefore,  I  say  boil  your  fruits  and  take  the 
life  out  of  them. 

Corn  starch  and  salt  may  be  left  out  of  green  fruit  pies, 
but  there  is  considerable  more  profit  in  p  es  if  used  properly. 

Covered  pies  should  be  washed  with  milk  or  a  thin  egg 
wash,  and  immediately  placed  in  the  oven  with  damper  shut; 
keep  the  oven  closed  for  ten  minutes.  This  is  done  to  get 
that  golden  color,  but  as  soon  as  the  fruit  commences  to  boil, 
which  takes  about  ten  minutes,  door  and  damper  must  be  open 
for  a  little  while  to  let  the  steam  escape,  this  is  done  to  keep 
the  pies  from  running  out.  The  edges  of  covered  pies  may  be 
washed  with  water  before  filling. 


ORNAMENTAL    CONFECTIONERY. 
PIE  BAKING. 


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CRACKERS. 


SPONGE  CRACKERS  AND  CUTTING  MACHINE 
SWEET   GOODS. 

For  a  mix  of  i  bbl  of  flour.  Set  sponge  at  4  to  6  P.  M. 
Take  3  ozs  compressed  yeast  and  7  gals  of  water;  set  at  blood 
heat  except  in  the  hot  weather  (you  will  have  to  use  your  own 
judgment  on  this).  It  ought  to  be  set  at  the  right  temperature 
to  be  ready  to  take  about  6  A.  M.  It  wants  to  be  well  dropped 
(if  it  stands  an  hour  after  dropping,  it  will  do  no  harm). 
When  ready  to  mix,  take  2  gals  of  water;  2\  Ibs  of  salt;  if  you 
are  going  to  bake  the  crackers  in  the  morning  use  i  Ib  of  soda, 
if  after  dinner  use  18  ozs;  sieve  your  soda  well  in  the  flour; 
use  in  this  dough  20  Ibs  of  lard  for  a  first-class  cracker.  The 
dough  should  lay  2  hours,  when  you  put  in  i  Ib  of  soda;  and 
half  a  day  when  you  use  18  ozs  of  soda.  If  you  use  a  mixer, 
you  can  start  and  make  your  forms  and  run  right  through  to 
the  oven;  if  you  have  not  got  a  mixer,  break  all  the  dough 
first,  and  then  commence  on  it  again  and  break  in  forms  as 
you  go  along  for  the  cutting  machine. 

If  you  are  going  to  run  more  than  one  kind  of  goods, 
commence  with  oyster  crackers,  and  when  running  the  goods 
try  and  use  up  your  scraps  as  you  go  along. 

DRUMMER  LUNCH  CREAM,  LUNCH   OR  ENGLISH 

MILK. 

i  bbl  of  flour,  25  Ibs  lard,  8  Ibs  sugar,  i  Ib  salt,  ij  Ib 
soda,  i  Ib  tartaric  acid  (sifted  in  the  flour),  7  gals  of 
water ;  have  water  hot,  and  put  your  lard,  soda,  salt  and 
sugar  in  it,  and  when  well  melted  and  dissolved  put  in  your 
flour;  have  your  acid  well  sifted  in  your  flour;  mix  about  8 
o'clock  in  the  morning  to  run  after  dinner. 
FROSTED  CREAM. 

6  gals  molasses,  6  gals  honey,  2  gals  water,  8  Ibs  lard,  6 
ozs  lemon,  4  Ibs  soda,  2  Ibs  ammonia,  i  bbl  flour. 
CITY    BUTTER. 

Mix  i  bbl  flour,  24  Ibs  lard,  3  Ibs  salt,  8  ozs  tartaric  acid; 
sieve  acid  in  flour;  7  gals  water,  blood  heat.  Mix  light  and 
run  off  on  dry  pans;  very  hot  oven. 

OAT  MEAL  AND  GRAHAM  CRACKERS. 

30  Ibs  sugar,  25  Ibs  lard,  30  Ibs  graham  or  oat  meal, 
3  qts  molasses,  i  Ib  soda,  8  ozs  ammonia,  2  Ibs  salt,  4  gals 
water,  100  Ibs  flour.  If  you  wish,  you  can  improve  either  of 
the  above  by  adding  vanilla. 


80  ORNAMENTAL    CONFECTIONERY. 

SULTANAS. 

50  Ibs  flour,  7^  bis  sugar,  5  Ibs  lard,  i  qt  molasses,  4 
ozs  ammonia,  2  ozs  soda,  2  ozs  tartaric  acid  in  flour,  2  gals 
water.  Dissolve  soda  and  ammonia  in  water;  mix  right  up  and 
run  right  off.  In  running  this,  use  50  Ibs  of  fruit.  Take  small 
forms  until  you  get  used  to  handling  this  dough;  run  the  forms 
thin,  then  take  a  brush  and  wet  the  form  all  over;  now  spread 
the  fruit  over  half  the  form  and  tuck  the  edges  down  with  your 
knuckles;  then  open  your  rollers  a  little  and  run  it  through  to 
stick  it  together;  now  turn  down  your  rollers  fine  enough  to 
get  it  right  for  the  cutting  machine.  The  quickest  way  is  to 
run  enough  of  the  forms,  before  turning  the  rollers  to  the 
guage,  to  fit  your  oven;  then  you  are  ready  to  run  right  through 
from  the  break  to  the  oven;  always  wash  before  baking;  suit 
your  taste  on  this — water,  milk,  or  egg  wash. 
GRANDMA'S. 

100  Ib  flour,  35  Ibs  sugar,  20  Ibs  butter,  ij-  gal  milk,  i  gal 
eggs,  -|  gal  glucose  (creamed  in  sugar  and  butter),  10  ozs 
cream  tartar,  10  ozs  soda,  3  ozs  lemon  oil,  4  ozs  mace.  Wine 
out  of  the  grandma  mix. 

MOLASSES   COOKIES. 

i  bbl  flour,  ii  gals  molasses,  32  Ibs  lard  and  butter,  4^  Ibs 
soda,  2^  Ibs  ginger,  i  Ib  cinnamon,  8  ozs  mace,  2  ozs  lemon  oil, 
1 4-  gals  water. 

IVY  CAKE. 

For  square  crimp  ed&e  cutter,  or  any  fancy  sweet  goods 
cutter:  i  bbl  flour,  42  Ibs  N.  O.  sugar,  35  Ibs  lard,  4  gals 
molasses,  2  gals  honey,  2  Ibs  salt,  2  Ibs  soda,  2  Ibs  ginger, 
6  ozs  cloves,  i  oz  lemon,  i  oz  orange  oil,  2  Ibs  vanilla  sugar, 

1  gal  eggs,  i  gal  water. 

WHITE  HOUSE  WAFER— RUN  ON  A  PLAIN  ROUND 

CUTTER. 

i  bbl  flour,  150  Ibs  powdered  sugar,  40  Ibs  butter,  12  Ibs 
lard,  20  Ibs  ammonia,  8  ozs  soda,  2  gals  eggs,  i  oz  egg  color, 

2  Ibs  vanilla  sugar.     Keep  greasing  the  top  roll  as  the  dough 
goes  through.     Use  no  flour  on  top. 

GINGER   WAFER. 

Run  the  same  as  the  White  House  Wafer,  i  bbl  flour, 
26  Ibs  butter,  26  Ibs  lard,  12  gals  molasses,  4  Ibs  ginger,  i  Ib 
cinnamon,  i  Ib  allspice,  2  ozs  lemon  oil,  2  ozs  orange  oil,  -J-  gal 
water,  4  Ibs  soda. 

ANIMAL    AND   KNICKNACKS. 

i  bbl  flour,  40  Ibs  sugar,  20  Ibs  butter,  2  gals  milk 
(boiled),  3  gals  and  i  qt  water,  2  qts  and  i  pt  molasses,  13 
ozs  soda,  4  ozs  ammonia,  4  ozs  tartaric  acid  (sifted  in  the 
flour),  4  ozs  lemon. 


CAKE  MACHINE  RECIPES. 


CREAM  JUMBLES. 

34  Ibs  flour,  8  Ibs  lard  and  butter,  i  gal  sour  milk,  2  oz 
soda,  19  Ibs  sugar,  5  pts  eggs,  5  oz  ammonia. 

COMMON  ASSORTED  JUMBLES. 

40  Ibs  flour,  8  Ibs  lard,  6  qts  sour  milk,  2  oz  soda,  20  Ibs 
sugar,  40  eggs,  5  oz  ammonia. 

CHOCOLATE  JUMBLES. 

Same  as  cream  jumbles,  only  dissolve  4  Ibs  chocolate  and 
add  with  milk. 

HONEY  JUMBLES,  DROPS,  FINGERS,  ETC. 

150  Ibs  flour,  6  qts  eggs,  4  qts  milk,  8  oz  alum,  12  gals 
honey,  \%  Ibs  soda,  i  Ib  ammonia.  For  immediate  use. 

FROSTING  FOR  BOTH. 

2^/2  qts  water,  2  oz  cream  tartar,  3  oz  gelatine;  sugar  to 
suit;  beat  well. 

GINGER  SNAPS. 

24  Ibs  flour,  5  qts  N.  O.  molasses,  7  oz  soda,  2  qts  water, 
i  oz  allspice,  10  Ibs  sugar,  3^  Ibs  lard,  6  oz  ginger,  i  oz  cin- 
namon. J2p~  3  pins  and  4-hole  cutter. 


COFFEE  CAKE. 

Same  as  ginger  snaps,  leaving  out  ginger. 
LEMON  SNAPS. 

7  Ibs  flour,  1  8  eggs,  J4  oz  ammonia,  6  Ibs  sugar,  2%  Ibs 
butter,  %  pt  milk.  (J^irvhole  cutter. 

CREAM  BAR  or  NONPAREIL  DROPS. 

i2}4  Ibs  flour,  3^:  Ibs  butter,  i  oz  soda,  i  %  qts  milk,  7 
li)s  sugar,  2  oz  vanilla,  i  qt  eggs. 

DROP  CAKE  and  LADY  FINGERS. 

28  Ibs  flour,  4  Ibs  lard,  5  qts  sour  milk,  4  oz  soda,  15  Ibs 
sugar,  S  ^s  butter,  4  qts  eggs,  6  oz  ammonia,  ft^33  For  lady 
fingers,  2  oz  soda,  4  oz  ammonia. 


ORNAMENTAL    CONFECTIONERY. 

BUTTER  SCOTCH. 

24  Ibs  flour,  32^  Ibs  butter,  3  qts  N.  O.  molasses,  i  qt 
eggs,  13  Ibs  sugar,  3^  Ibs  lard,  2^  qts  water.  2  oz  soda. 

COCOA  GEMS. 

16  Ibs  flour,  10  Ibs  butter,  j^  oz  ammonia,  12  Ibs  sugar, 
2  qts  eggs,  i  oz  soda,  top  with  cocoanut. 

CHOCOLATE  CREAM  and  VANILLA  BAR. 

24  Ibs  flour,  7^  butter,  4  oz  soda,  2  oz  vanilla  extract,  14 
Ibs  sugar,  3  qts  eggs,  2  qts  milk,  and  4  Ibs  chocolate  for 
chocolate  bar. 

RIFLE  NUTS. 

24  Ibs  flour,  ii  Ibs  N.  O.  sugar,  4  qts  N.  O.  molasses,  3 
qts  water,  3^  Ibs  butter,  2^  Ibs  lard,  ^  Ib  ginger,  7  oz  soda. 

ORANGE,  CREAM,  STRAWBERRY,  LEMON  and  CIT- 
RON DROPS. 

28  Ibs  flour,  5  qts  milk,  6  oz  ammonia,  9  Ibs  butter  and 
lard,  15  Ibs  sugar,  i  gal  eggs-  4.  oz  soda.  Any  of  the  above 
flavors. 

COCOANUT  SNAPS. 

16  Ibs  flour,  2^/2,  Ibs  butter,  2^  Ibs  lard,  i%  oz  ammonia, 
12  Ibs  sugar,  12  eggs,  2  qts  water,  oil  of  lemon,  7  Ibs  desic- 
cated cocoanut. 

COCOA  TAFFY. 

24  Ibs  flour,  15  Ibs  brown  sugar,  2^  qts  water,  2  oz  soda, 
4j£  Ibs  butter,  3  Ibs  lard,  i  gal  eggs,  6  Ibs  Cocoa,   f^*3  Use 
fine  cocoa,  and  soak  over  night,  in  water,  till  soft. 

VANILLA  WAFERS. 

25  Ibs  soft  flour,  7%  ibs  butter  ana  iara,  3  pts  eggs,  2  oz 
soda,  15^  Ibs  sugar,  i  gal  milk,  5  oz  ammonia,^  oz  c.  of  tar- 
tar.   Kir*  Vanilla  to  flavor. 


POUND  CAKE  DROPS. 

7  Ibs  flour,  5  Ibs  butter,  2  oz  baking  powder,  6  doz  eggs, 
8  Ibs  soft  flour,  f^if33  Mix  same  as  your  hand-made  oound 
cakes;  drop  on  dusted  pans  or  paper;  flavor  with  mace,  vanilla, 
lemon,  or  nothing. 


THE    ART    OF    BAKING.  83 

SPICE  DROPS. 

10  Ibs  flour,  12  eggs,  2  qts  molasses,  2  Ibs  lard,  4  oz  soda, 
i  qt  water  or  milk,  2  Ibs  sugar.  Spice  to  suit;  this  will  not 
keep;  it  is  the  same  as  home-made  drops. 

SUGAR  TOP  FRUIT  CAKE. 

12^  Ibs  flour,  i^  Ibs  butter,  2^  oz  soda,  ^  pt  molasses, 
\y2  oz  ginger,  i^  oz  spice,  6  Ibs  sugar,  2  Ibs  lard,  i^  pts 
eggs,  2^  qts  milk,  3  oz  cinnamon  oil,  mace. 

PEPPERMINT  DROPS. 

12  Ibs  flour,  9^  Ibs  powd  sugar,  ^  oz  oil  peppermint, 
5%  pts  sour  milk,  5^  Ibs  butter,  y3  oz  soda,  iy3  pts  eggs,  y%  oz 
alum,  or  spoon  of  vinegar.  Lemon  and  wintergreen  the  same 
—  change  flavors. 

SMALL  MIXTURE  of  HONEY  GOODS. 

ANY  SIZE  OR  SHAPE. 

15  Ibs  flour,  10  eggs,  i#  oz  ammonia,  9^  pts  honey,  2% 
oz  soda,  i  qt  milk,  %.  oz  alum,  or  two  tablespoons  vinegar. 

TEA  CAKES. 

9  Ibs  flour,  4  Ibs  lard  and  butter,  6  Ibs  yellow  sugar,  2  doz 
eggs,  2  oz  ammonia  ;  top  on  pulverized  sugar. 

COCOA  BAR. 

Mix  8  Ibs  A  sugar  with  $1A  Ibs  lard  and  butter;  add  i#  pts 
eggs,  3>£  qts  N.  O.  molasses  ;  soak  8  Ibs  fine  cocoanut  over 
night,  or  till  soft,  in  i  qt  water  ;  mix  in  with  i^  oz  soda,  then 
put  in  25  Ibs  flour.  l^^Run  backward. 

CREAM  JUMBLES. 

8^  Ibs  flour,  2  Ibs  butter  and  lard,  i  qt  sour  milk,  i%  ot, 
5  Ibs    sugar,    i^    pts    eggs,   ^   oz    soda,   lemon. 
is  a  good  mixture  for  fingers. 


CHOCOLATE  FINGERS  and  JUMBLES. 

The  same  as  above,  only  add  one  pound  of  melted  choco- 
late before  putting  in  your  flour. 

COCOANUT  MACAROONS. 

12  Ibs  finest   cocoanut,   18  Ibs  powdered    sugar,  7  pts 
white  of  egg,  2%,  Ibs  of  corn  flour,  i  lb  flour. 


84  ORNAMENTAL    CONFECTIONERY. 

CREAM  JUMBLES. 

100  Ibs  flour,  24  Ibs  lard  and  butter,  4  gals  sour  milk,  6 
ozs  soda,  57  Ibs  sugar,  7  qts  eggs,  i  Ib  ammonia.  Work  sugar, 
lard  and  butter,  light,  add  eggs  and  beat. 

COMMON  JUMBLES, 

40  Ibs  flour,  8  Ibs  lard  and  milk,  6  qts  sour  milk,  2  ozs 
soda,  20  Ibs  sugar,  40  eggs,  5  ozs  ammonia. 

EGGLESS  JUMBLES. 

25  Ibs  sugar,  8  Ibs  cottolene,  2  gals  milk,  i  qt  glucsoe,  i  oz 
egg  color,  6  ozs  ammonia,  3  ozs  soda,  50  Ibs  flour.  Lemon  and 
mace  flavor. 

SPICE  JUMBLES  AND  COOKIES. 

48  Ibs  brown  sugar,  15  Ibs  cottolene  or  lard,  3  gals 
molasses,  i  gal  eggs,  66  Ibs  flour,  ij  Ib  soda. 

GINGER  SNAPS. 

24  Ibs  flour,  5  qts  N.  O.  molasses,  7  ozs  soda,  2  qts  water, 
i  oz  allspice,  10  Ibs  sugar,  3^  Ibs  lard,  6  ozs  ginger,  i  oz 
cinnamon.  Four  and  five  pins  and  4-hole  cutter. 

SUGAR  CAKES. 

18  Ibs  sugar,  9  Ibs  lard  and  butter,  30  eggs,  5  qts  milk, 
5-|-  ozs  ammonia,  2^  ozs  soda,  36  Ibs  flour.  Two  or  three  pins, 
3-hole  cutter,  or  roll  out  on  the  bench  and  cut  with  tin  cutter 
if  you  have  no  machine. 

MOLASSES  OR  GINGER  CAKES. 

8  Ibs  sugar,  4  Ibs  butter  or  lard,  4  qts  molasses,  2  qts 
water,  8  ozs  soda,  i  qt  eggs,  24  Ibs  flour.  Two  pins  and 
3- hole  cutter,  or  roll  out  and  cut. 

LEMON  CAKES. 

5  Ibs  sugar,  2  Ibs  butter,  8  eggs,  i  J-  oz  soda,  2  J  ozs  cream 
tartar,  6  Ibs  flour.  Two  or  three  pins  and  3-hole  cutter,  or 
roll  and  cut. 


362.   HINTS  ABOUT  ICING  AND  GLAZING. 

I.  Use  china  or  enamelled  bowls  to  make  icing. 

II.  Have  spatula  dry,  and  bowl  very  clean. 

III.  Never  use  whites  or  gelatine  icing  unless  it  is  beaten 
up  well. 

IV.  Always  keep  a  damp  cloth  on  top  of  your  icing 
bowl. 

V.  Do  not  keep  icings  in  the  bake  shop. 

VI.  Always  sift  your  XXXX  sugar  through  a  clean  sieve 
on  paper. 

VII.  Cakes  iced   on  a  board   can  not  be  moved  onto 
another  board  until  finished  and  dried. 

VIII.  Use  as  little  colors  as  possible   on  cakes;  light 
shades  is  the  latest. 

IX.  Do  not  fasten  gum  paste  ornaments,  put  them  on 
when  dry. 

X.  Piping  must  not  be  covered  with  ornaments. 
XT.     Always  put  a  lace  paper  under  large  cakes. 
XII i     My  ornamenting  machine  stands  at  the  head. 

363.  TWO  COLORS. 

Ornamenting  with  two  colors  is  done  by  putting  the 
colored  icing  with  a  small  knife  on  one  side  of  the  bag  or 
machine  and  the  white  on  the  other,  always  put  more  white 
than  colored  icing  into  your  bag;  for  very 
small  writing  or  ornamenting  use  orna- 
menting  paper  with  no  tubes  at  all;  to  make 
a  paper  bag  cut  a  piece  as  shown  in  cut 
and  start  to  roll  up  on  corner  No.  i,  after  all  is  rolled  up  turn 
corner  No.  2  over  to  the  inside  of  the  bag  and  the  bag  will 
not  unroll  any  more,  and  so  is  ready  for  use  by  filling, 
closing  and  cutting  point  to  suit.  A  piece  of  ornamenting 
paper  6  by  12  inches  will  make  two  bags  by  cutting  cross- 
ways  like  cut. 

364.  WATER  ICING. 

Water  icing  is  simply  XXXX  sugar  and  water,  this  icing 
can  be  colored  and  flavored  with  most  any  kind  of  flavor. 


86  ORNAMENTAL    CONFECTIONERY. 

365.    ORNAMENTING  ICING. 

Is  nothing  bufXXXX  sugar,  beat  up  with  some  whites  of 
eggs  and  a  few  drops  of  acided  acid  or  lemon  juice. 

366.    ICING  FOR  CAKE. 

Is  the  same  as  above,  only  not  quite  as  thick;  all  icing- 
made  out  of  whites  of  eggs  ought  to  be  beat  up  well,  as  it 
makes  it  whiter  and  will  not  run.  The  proportion  for  a  good 
icing  are  about  4  whites  to  every  pound  of  sugar. 

367.   CHEAP  ICING. 

4  oz  gelatine  dissolved  in  i  qt  of  warm  water,  when  all 
melted  skim  it  off,  putin  XXXX  sugar  and  J  oz  alaun,to  make 
a  nice   icing  beat   well   with  spatula,    common   glue  will 
answer  as  well  as  gelatine. 

368.   CHOCOLATE  ICING. 

|  Ib  chocolate,  J  pt  water,  set  in  a  warm  place  until 
melted,  then  mix  in  XXXX  sugar,  enough  to  get  the  right 
thickness. 

369.   CHEAP  CHOCOLATE  ICING. 

5  pounds  of  your  best  cocoa,    to   which   add  from    ij 
to  2  pounds  of  cocoa  butter,  and  enough  well  dried  and  sifted 
lozenge  sugar  to  make  it  to  the  consistency  you  require.  You 
may  also  use  a  heavy  chocolate  fondant  to  cover  with. 

370.   TRANSPARENT  ICING. 

I  pound  pulverized  white  sugar,  |  pt  water.  Boil  to  the 
consistency  of  mucilage,  rub  the  sugar  with  a  wooden 
spatula  against  the  sides  of  the  pan  until  it  assumes  a  white, 
milky  appearance,  stir  in  two  table  spoons  extract  vanilla, 
mix  well  together;  pour  while  hot  over  the  top  of  the  cake, 
so  as  to  completely  cover  it 

371.   CHOCOLATE  ICING. 

Stir  into  white  or  royal  icing,  when  ready  for  use,  cho- 
colate that  has  been  melted  over  the  fire;  stir  in  a  sufficient 
quantity  to  give  the  required  color,  at  the  same  time  moisten 
it  with  the  whites  of  eggs. 

372-    BOILED  CHOCOLATE  ICING. 

Put  i  pt  hot  water  onto  J  pt  chocolate,  add  i  Ib  sugar, 
stir  it  up  and  let  it  boil  about  10  minutes,  take  a  spatula 
and  keep  a  rubbing  on  the  sides  of  your  pan  to  cause 
granulation. 


THE    ART    OF    BAKING.  87 

ROSE  ICING. 

Add  a  tablespoonful  of  rose  water  to  the  plain  icing,  and 
color  to  a  rose  pink,  with  carmine.  In  the  same  way  an  icing 
of  orange  flower  may  be  made,  but  without  coloring.  Its 
flavor  harmonizes  well  with  that  of  rose,  almond,  and  vanilla. 

VANILLA  ICING. 

Mix  one  tablespoonful  of  vanilla  sugar  with  the  powdered 
white  sugar,  and  beat  in  as  directed  for  plain  icing. 

SOFT  ICING. 

For  many  kinds  of  cake  a  soft,  water  icing  is  much  pre- 
ferable to  the  hard,  egg-icing,  just  described.  Its  preparation 
is  very  simple.  Mix  half  a  pound  of  finely  pulverized,  sifted 
sugar,  with  a  tablespoonful  of  boiling  water;  and  the  same  of 
any  fruit  juice,  color  it  as  directed  for  the  different  hard 
icings,  and  spread,  at  once  on  the  cake,  while  still  warm  from 
the  oven,  about  an  eighth  of  an  inch  thick. 

It  is  especially  suitable  for  all  kinds  of  sponge  cake,  and 
other  light  and  dry  cakes,  such  as  snow  cake,  plunkets  and  the 
like. 

TUTTI  FRUTTI  ICING. 

1  Ib  sugar,   i    gill  water,  2  whites   of  egg,  J-  Ib  shelled 
almonds  blanched  and  chopped,  ^  Ib  sultanas  swelled  in  hot 
water,  J  Ib  citron  finely  chopped.     Boil  the  sugar  and  water 
till  thick  and  waxy,  pcur  into  the  whites,  beat  till   cool,  then 
mix  the  fruit  and  stir  in  it.     An  excellent  icing  for  sponge 
cake. 

BOILED  OR  FONDANT  ICING. 

This  elegant  icing,  not  generally  known,  is  made  as  fol- 
lows: Boil  5  Ibs  sugar  with  i  qt  water  to  a  boil,  then  pour  it 
onto  a  cool  wet  marble  slab,  with  J-inch  iron  bars  around  it  to 
keep  it  from  running  on  the  floor;  when  cool,  take  the  scraper 
and  work  it  toward  you,  until  it  becomes  white  and  hard;  then 
pack  and  knead  it  in  a  jar,  as  tight  as  possible,  lay  a  wet  cloth 
on  top,  and  the  fondant  is  ready  for  future  use. 

DIRECTIONS  FOR  USING  IT. — take  a  certain  amount  of  this 
fondant  in  a  saucepan,  add  a  little  lemon  juice  and  water,  stir 
and  dissolve  this  on  a  hot  stove  and  ice  your  goods  immed- 
iately. 

ORNAMENTING    ICING. 

2  ozs  iciline,  i  pt  of  water,  enough  of  XXXX  sugar,  £  oz 
cream  tartar.     Beat  up  well. 


88  ORNAMENTAL   CONFECTIONERY. 

MARSHMALLOW  FILLING. 

Dissolve  -J  Ih  gelatine  in  2  qts  hot  water,  a  'd  10  Ib,  XXXX 
sugar  and  2  Ibs  of  glucose,  and  beat  up  in  the  machine,  add  •£ 
oz  cream  tartar  when  nearly  done  beating;  beat  fast,  but  stop 
as  soon  as  light;  vanilla  flavor. 

MARSHMALLOW  FILLING. 

Soak  4  ozs  gelatine  in  i  qt  of  water,  then  heat  to  dissolve 
it;  put  in  beating  machine  wiih  5  Ibs  powdered  XXXX  sugar; 
£  to  i  Ib  glucose  can  can  be  added  if  not  wanted  quite  so 
short.  When  half  beaten,  add  J  oz  cream  tartar.  Beat  as  fast 
as  possible  and  stop  beating  as  soon  as  stiff  or  light  enough. 
Flavor  with  vanilla. 

MARSHMALLOW  FILLING. 

Boil  to  a  boil,  242  degrees,  4^  Ibs  sugar,  i  qt  water,  -J  Ib 
glucose;  in  the  meantime  beat  up  i  pt  egg  white  good  and 
stiff,  then  pour  in  the  boiling  sugar  in  a  thin,  gentle  stream; 
keep  on  beating  and  add  £  Ib  of  gum  arabic  or  gum  renegor 
dissolved  in  £  pt  warm  water;  vanilla  flavor. 

MARSHMALLOW  FILLING. 

4  ozs  marshmallow  iciline,  i  qt  warm  water,  5  Ibs  XXXX 
sugar,  ^  Ib  glucose.  Beat  until  light.  This  is  to  keep  soft 
between  vanilla  wafers  which  are  usually  covered  all  over  with 
cholocate. 

PHILADELPHIA  MARSHMALLOW  ICING. 

Dissolve  i  Ib  marshmallow  iciline  in  i  gal  of  luke-warm 
water  ;  20  Ibs  of  XXXX  sugar,  2  ozs  cream  tartar.  Beat  15  or 
20  minutes.  This  is  nice  for  layer  cakes,  vanilla  wafers,  or 
any  work  of  this  kind. 

MARSHMALLOW  ICING-FOR  POWER  BAKERIES. 

20  Ibs  of  granulated  sugar,  5  pts  of  water.  Bring  to  the 
boiling  point,  let  it  cool,  then  dump  in  the  mixer  (if  you  have 
a  jacket  mixer  you  can  cook  it  in  mixer).  Add  8  Ibs  of  glucose 
and  i£  Ib  marshmallow  iciline;  dissolve  in  5^  pts  of  water; 
add  i  oz  cream  tartar  and  beat  20  minutes.  You  can  make 
kisses  from  this  recipe  by  using  2  Ibs  of  XXXX  sugar  ;  only 
beat  long  enough  to  mix  the  extra  sugar. 


THE    ART    OF    BAKING.  89 

373.   BOILED  CHOCOLATE  ICING. 

Melt  i  Ib  chocolate  in  a  vessel,  add  \  gal  of  warm  strong 
syrup,  stir  it  up,  and  it  is  ready  for  use.  All  boiled  chocolate 
icing  must  be  applied  while  hot 

374.   BOILED  ICING. 

Boil  2  Ibs  sugar,  i  pt  water  to  a  hard  ball,  beat  up  1 2 
whites  stiff  and  pour  the  boiling  sugar  onto  the  whites  in  a 
long  gentle  stream,  stir  the  whites  while  you  are  pouring  in 
the  sugar. 

375.    ORNAMENTING  BUTTER  OR  LARD. 

Mix  i  oz  corn  starch  with  i  Ib  butter,  work  it  well  with- 
out softening  the  butter  more  than  is  needed.  This  kind  of 
work  ought  to  be  done  in  a  cool  place.  It  is  used  to  orna- 
ment hams,  tongues,  pork,  &c.;  some  confectioners  cream 
the  butter  before  using. 

376.   HOW  TO  ICE  LARGE  C&KES. 

Brush  all  the  crumbs  off  of  the  cake  to  be  iced,  then  give 
a  thin  coat  of  w«  11  beat  up  whites  of  eggsjcing,  and  set  aside 
to  dry,  when  dry  give  it  a  second  coat,  have  the  thickness  of 
your  icing  that  it  will  run  very  slow,  if  the  icing  is  well  pre- 
pared this  will  give  a  smooth,  glossy  surface.  In  very  par- 
ticular cases,  when  a  level  surface  is  needed,  run  a  plain  tube 
of  icing  around  the  edge  of  the  cake  and  cover  the  cake  with 
thin  icing  level  with  the  rim  and  let  it  run  smooth,  and  dry 
a  little  in  the  oven.  But  for  wedding  or  bride  cakes  the  icing 
ought  to  be  as  stiff  as  ornamenting  icing,  after  you  get  your 
cake  on  the  rotation  stand,  take  spatula  and  cover  the  cake 
all  over  with  icing,  then  take  a  large  size  pointed  table  knife, 
keep  your  right  hand  holding  the  knife  steady,  and  use  the 
left  hand  for  rotation.  The  sides  of  a  wedding  cake  ought  to 
be  piped  and  ornamented,  but  for  any  other  kind  of  cakes  you 
can  put  a  printed  or  silver  band  around  it;  colored  tissue 
paper  looks  very  nice,  and  saves  a  good  deal  of  work,  wedd- 
ing cakes  must  not  be  dried  in  the  oven. 

377.   CONFECTIONERS  PASTE. 

i  Ib  flour,  \  Ib  sugar,  and  whites  enough  to  make  a  stiff 
moulding  dough;  this  dough  can  be  formed  in  any  shape  that 
is  needed;  let  it  dry,  and  bake  in  a  cool  oven. 


378.    JELLY. 

For  this  recipe  $500.00  was  paid. 

Boil  i  Ib  gelatine  with  u  qts  water,  put  in  31  Ibs  white 
sugar,  J  oz  tartaric  acid,  and  2  oz  fruit  extract;  boil  4  minutes, 
and  it  is  ready  to  fill  in  your  pails  or  tumblers,  let  it  stand  12 
hours,  put  a  piece  of  paper,  which  is  soaked  in  rum,  on  the 
top,  and  close  them  up  tight;  for  coloring  use  colors  which  you 
will  find  on  another  page  of  this  book.  This  jelly  is  nice, 
clear,  cheap,  and  will  keep  for  years. 

COLORS- 
379.    COCHINEAL. 

i  oz  powdered  cochineal,  2  oz  cream  of  tartar,  i  oz  burnt 
alum,  i  pt  boiling  rain  water,  i  oz  tartaric  acid;  strain  it. 
380     BLUE. 

For  sugar  boiling  take  indigo,  for  icings  take  ultramarine 
or  blue  carmine. 

381.    ANALINE  COLORS, 

The  beautiful  analine  colors,  though  much  employed,  are 
considered  objectionable  by  many.  The  intensity  of  their 
color  is  so  great  however,  that  the  quantity  necessary  to  pro- 
duce any  injurious  effect  would  not  be  likely  to  be  introduced. 
For  extracting  the  colors  from  these  dyes,  dissolve  them  with 
boiling  water  or  alcohol;  use  with  care,  as  one  or  two  drops 
are  sufficient  to  color  a  small  boiling  of  sugar. 

382.  YELLOW. 
Saffran,  curcume,  and  yellow-carmine. 

383.  BROWN. 

Burnt  sugar  or  sugar  color  you  will  find  on  another  page. 
384.   GREEN. 

Juice  of  spinach,  all  the  rest  of  the  colors  you  can  get  by 
mixing  the  above,  as  black  and  red  makes  brown,  red  and 
yellow  makes  orange,  yellow  ai.d  blue  makes  green,  black  and 
white  makes  gray,  red  and  blue  makes  purple,  yellow  and  white 
makes  cream,  red  and  white  pink,  etc. 

385.    HOW  TO  MAKE  COLORED  SUGAR. 

Put  sonne  sugar  in  the  oven,  after  it  is  warm  take  it  out, 
and  put  a  few  drops  of  cochineal,  analine  or  carmine  solution 
into  it,  and  rub  and  sift  it  until  it  is  dry;  do  just  the  same  with 
any  other  color.  For  such  work  have  your  color  pretty  thick. 


THE    ART    OF    BAKING. 


91 


Bread  Designs  and  How  to  Mould  Dough. 


ORNAMENTAL    CONFECTIONERY 


Designs  for  Nakinsr  Twists  and  Salzstanffen, 


386     ABOUT  BREAD. 

If  bread  be  the  staff  of  life  it  should  be  made  so  well  and 
of  such  good  material  that  it  shall  be  healthful  and  strenght- 
giving. 

From  the  first  dawn  of  civilization  to  the  present  time 
some  kind  of  bread  has  been  made  by  mankind.  One  would 
think  that,  with  a  practice  and  experience  of  so  many  hundred 
years,  perfection  would  now  be  reached  and  there  would  be 
no  need  of  instructing  the  present  or  future  generation.  But 
although  bread-making  has  reached  perfection  in  the  hands  of 
thousands,  there  are  still  thousands,  and  there  always  will  be, 
who  must  have  the  methods  of  good  bread-making  made  plain 
to  them. 

Perfect  bread  will  be  light  and  sweet,  and  with  a  rich, 
nutty  flavor  of  the  wheat.  To  get  this  result  good  yeast  and 
flour  must  be  used;  the  dough,  while  rising,  must  be  kept  at  a 
proper  temperature,  about  75°  F.,  and  the  heat  of  the  oven, 
when  baking  the  dough,  must  be  high  enough  to  raise  the  in- 
side of  the  loaf  to  about  220°  F.  This  is  necessary  to  cook  the 
starch,  expand  the  carbonic  acid  gas,  air  and  steam,  and  drive 
off  the  alcohol. 

A  good  way  to  test  the  heat  is  to  put  in  a  piece  of  white 
paper.  If  it  turns  a  dark  brown  in  five  minutes  the  oven  is  of 
the  right  temperature,  but  if  it  burns,  the  oven  is  too  hot  and 
must  be  cooled  a  little  before  the  loaf  is  put  in;  or,  if  the  paper 
is  only  a  light  brown  at  the  end  of  the  five  minutes  the  oven 
must  bj  made  hotter. 

387.    LONDON  SNOW-FLAKE  STOCK  YEAST  RECIPE 

Prepare  2\  oz  hops  and  4  oz  malt,  boiled  in  12  qts  of  water 
20  minutes 

Take  i  Ib  of  corn  meal,  i  j  Ib  wheat  flour,  \  Ib  rye  flour, 
\  Ib  rice  flour,  ij  Ib  sugar,  4  oz  ginger,  \  oz  soda,  2  oz  salt, 
put  in  a  jar  or  tub,  and  pour  enough  of  the  scalding  hop  and 
malt  liquor  on  it  to  make  a  stiff  batter.  Beat  it  well,  then  pour 
the  remainder  of  the  liquor  on,  and  dissolve  all  together.  Let 
it  stand  until  you  can  bear  your  hand  in  it,*  then  stock  away 
with  i  qt  of  stock  yeast.  Let  it  work  24  hours  before  using. 
Make  it  every  three  days.  To  each  10  qts  of  ferment  use  i  qt 


94  ORNAMENTAL    CONFECTIONERY. 

of  this  stock.  For  a  4  bucket  batch,  to  stay  your  sponge,  use 
i  Ib  of  salt  in  setting  it  To  bring  it  quicker  use  the  same 
amount  of  sugar  in  place  of  salt.  *In  summer  let  stand  until 
cool,  then  stock. 

388.  THE  CELEBRATED  DRY  HOP  YEAST. 

This  yeast  when  once  made  will  keep  for  six  months. 
Take  3  gallons  of  water  and  boil;  when  at  the  boiling  point  put 
in  3  oz  of  fresh  hops;  have  ready  in  a  jar  or  small  yeast  tub 
ij  Ib  of  wheat  flour  and  i  Ib  corn  meal;  now  add  sufficient 
boiling  hop  water  to  form  a  rather  stiff  paste;  now,  in  order  to 
keep  3  gallons  of  water  in  your  boiler,  you  must  make  up  for 
what  you  have  taken  out;  keep  on  boiling  hops  until  they  sink 
to  the  bottom,  then  strain  on  top  of  your  paste,  stir  well  and 
set  aside  to  cool;  when  cooled  off  |  hour  put  in  4  oz  malt  and 
i  Ib  A  sugar;  when  cooled  down  to  eighty-five  or  ninety  degrees 
add  i  qt  fresh  stock  yeast  and  let  stand  24  hours;  when  ready 
strain  through  a  hair  sieve,  and  with  this  yeast  you  set  a  stiff 
sponge,  (flour  only);  let  this  sponge  ripen  well,  when  ready  add 
i  oz  soda  and  enough  corn  meal  to  form  the  whole  into  little 
stiff  rivels  or  lumps,  now  put  all  in  your  flour  sieve  and  sieve 
out  all  surplus  corn  meal;  then  spread  out  on  boards  covered 
with  clean  towels,  and  let  them  dry  in  the  shade.  This  yeast 
is  equal  to  Fleischmann  &  Co.'s  compressed  yeast,  but  will 
keep  good  for  months  and  months  in  a  dry  place.  You  can 
either  use  it  to  stock  away  hop  yeast  or  ferment. 

DIRECTIONS  FOR  HOP  OR  MALT  YEAST. — Boil  the  stock 
yeast  as  usual,  and  when  ready  to  stock  away  add  \  oz  of  dry 
yeast  to  every  gallon  of  hop  water;  let  stand  until  it  works  itself 
clear  on  top. 

DIRECTIONS  FOR  FERMENT. — Boil  and  make  as  usual;  to 
every  gallon  of  ferment  add  \  oz  of  dry  yeast,  stir  well,  cover 
up  tight;  in  10  or  12  hours  it  will  be  ready  to  use. 

NOTICE. — Always  dissolve  your  dry  yeast  in  a  little  luke- 
warm water  for  storing  away  yeast  or  ferment.  In  managing 
this  dry  yeast  the  season  of  the  year  and  weather  has  some- 
thing to  do  with  it 

389.    GLYCERINE  BREAD. 

Take  a  good  mixture  of  flour,  say  i  bbl,  take  5  galls  of 
ferment  yeast,  set  a  sponge  very  soft  and  let  it  stand  4  or  5 
hours;  when  it  bubbles  on  top,  take  4  galls  of  luke-warm  water 
dissolve  ij  Ib  salt  in  it,  4  Ibs  lard  and  about  4  or  5  Ibs  pul- 
verized sugar,  which  makes  a  great  improvement  in  the  weight. 
Take  i  Ib  of  the  glycerine  and  melt  it  over  the  fire;  after  it  is 


THE    ART    OF    BAKING.  95 

melted,  pour  it  into  the  mixture,  make  a  nice  easy  dough,  and 
let  proof;  after  it  has  proofed  work  it  as  much  as  you  can,  have 
a  pair  of  rollers  and  break  it  through  two  or  three  times,  and 
you  will  find  it  becomes  white;  mould  in  any  shape  desired.  It 
is  baked  in  box-shape,  only  a  little  narrower  than  the  box  and 
scroll  on  the  sides,  being  round  at  the  ends,  same  as  Boston 
cream  bread  moulds.  It  can  be  baked  in  ordinary  bread  pans. 

390.    THE  CROLL  SYSTEM  OF  BREAD  BAKING. 

To  make  250  Ibs  of  flour  into  bread.  I  use  three  nine- 
quart  pails  of  ferment  and  five  pails  of  water,  and  a  little  over 
4  Ibs  of  salt.  I  have  my  flour  sifted  in  one  end  of  the  trough, 
and  mix  the  liquor,  salt  and  ferment  well  together  in  the 
other  end,  and  make  the  dough  straight  off.  After  the  dough 
is  made  two  hours,  I  throw  it  out  on  the  table,  and  if  it  has 
slackened  out,  I  stiffen  it  out  a  little  with  flour;  then  roll  it 
up  in  liftable  pieces  and  put  it  back  in  the  trough  for  two 
hours  more;  it  is  then  ready  for  the  scales.  Scale  it  off  any 
weight  to  suit  your  trade,  mould  it  up  round,  give  it  a  little 
proof;  now  make  it  up  into  any  shape  you  like,  and  give  it 
sufficient  proof  and  bake  it  in  a  good  steady  heat.  I  leave 
purchasers  to  figure  up  their  own  proportions  of  ferment, 
salt  and  water,  to  suit  the  extent  of  their  business. 

391     STOCK  YEAST-LIQUID. 

Prepare  3  oz  hop  and  8  oz  malt,  to  which  add  5^  Ibs  of 
potatoes  and  10  qts  water.  Boil  until  potatoes  are  thoroughly 
cooked. 

Put  in  a  jar  or  tub  ij  Ib  corn  meal,  ij  Ib  flour,  J  Ib 
sugar,  and  pour  on  enough  of  the  scalding  liquor  from  the 
hops,  potatoes,  etc.,  to  make  a  stiff  batter,  and  then  pour  the 
remainder  of  the  liquor,  with  the  hops,  potatoes,  etc.,  into  the 
tub,  and  then  dissolve  all  together.  Then  add  enough  water 
to  make  9  or  10  quarts  of  the  whole.  When  sufficiently  cool, 
stock  away  with  i  qt  of  good  stock  yeast.  Let  it  work  24 
hours.  When  ready  add  f  ot  a  teaspoonful  of  ammonia,  and 
same  amount  of  salt. 

392.    STOCK  YEAST-DRY. 

Then  make  your  dry  stock  yeast,  using  J  flour  to  J  corn 
meal.  Having  strained  the  yeast,  pour  on  and  work  it  as 
dry  and  stiff  as  you  can  conveniently,  spreading  it  loosely 
and  turning  it  frequently  on  table  covered  with  cloths,  dry- 
ing as  quickly  as  possible  in  cool,  open  air.  When  done  put 
in  sacks  for  a  few  days,  and  then  in  stone  jars. 


96  ORNAMENTAL    CONFECTIONERY. 

393.    HOW  TO  MAKE  THE  FERMENT. 

To  make  20  quarts  of  ferment,  put  in  a  kettle  8  Ibs  pota- 
toes, add  water  enough  to  cover  them  well,  then  take  your 
tub  and  put  8  oz  malt  and  2  Ibs  good  flour  in  it.  When  you 
have  boiled  your  potatoes  30  minutes,  then  scald  the  flour 
and  malt  and  beat  well.  Let  stand  for  about  10  minutes, 
then  add  12  qts  cold  water,  and  then  stock  away  with  8  oz 
of  Dry  Stock  Yeast,  or  I  qt  of  good  ferment  or  Liquid  Stock 
Yeast.  Set  in  a  cool  place  and  the  ferment  will  be  ready  for 
use  in  from  7  to  9  hours.  In  summer  use  one  teaspoonful 
liquid  ammonia  to  each  pail  of  ferment. 

394.    HOW  TO  MAKE  THE  BREAD. 

Sieve  your  flour  and  go  to  work  in  the  ordinary  way  to 
set  sponge.  Use  30  qts  of  ferment  to  each  barrel  of  flour, 
and  3  Ibs  salt  dissolved  in  40  qts  of  water.  After  having 
poured  both  water  and  yeast  in  the  trough,  draw  the  board, 
set  aside  and  mix  in  the  flour  at  once,  and  make  a  nice 
smooth  dough,  not  too  stiff,  but  work  it  well.  Let  it  stand  about 
two  hours  and  work  down  again.  Let  it  stand  another  hour 
and  then  cut  it  over,  work  in  flour  and  lighten  up  well,  leav- 
ing it  smooth  and  nice.  Let  it  stand  another  hour  and  get 
fully  as  light  as  other  dough.  Then  work  down  and  throw 
on  table,  cut,  mould  and  put  in  the  pans,  and  in  the  usual 
time  your  bread  will  be  ready  to  go  in  the  oven,  and  you 
will  have  nice,  sweet  bread,  and  can't  very  well  help  it.  I 
expect  and  hope  you  will  be  well  pleased,  and  write  me  a 
hearty  recommendation  of  the  same,  which  would  be  highly 
appreciated  by  me. 

The  above  method  is  practiced  in  my  bakeries,  and  is 
quite  satisfactory  to  me,  and  also  to  my  employes,  being  less 
laborious.  Make  a  nice  tough  dough  at  once,  let  it  stand 
about  four  hours,  then  lighten  it  up  well,  throw  out  on  the 
table  and  mould  and  pan  at  once. 

395.     HOW    TO    GIVE    EIGHTEEN  OUNCES   OF   BREAD 

FOR  THE   SAME  PRICE  AS   OTHERS    SELL 

SIXTEEN  FOR. 

This  is  something  not  generally  known  by  bakers,  and 
yet  it  is  correct,  and  no  doubt  it  has  been  done  by  a  few  that 
have  had  the  knowledge.  Should  you  wish  to  accomplish 
the  above  result  which  I  cannot  disapprove  of,  as  there  is 
nothing  to  injure  the  health  of  anyone,  but  I  do  not  advise 
anyone  to  adopt  it.  I  give  you  the  information,  for  perhaps 


THE    ART    OF    BAKING.  97 

you  have  been  deceived  by  others  that  have  the  knowledge, 
and  you  have  been  compelled  to  give  as  big  a  loaf  as  they 
are  and  you  being  the  loser  thereby.  Yet,  as  far  as  any- 
one can  understand,  they  cannot  do  this,  thinking  they  are 
not  wronging  the  public,  for  selling  that  pure  free  gift  of 
heaven's,  water,  is  unjust.  The  following  will  show  how  it 
is  done:  Take  four  pounds  of  rice — common  broken  rice  will 
suit — add  to  it  as  much  water  as  it  will  soak;  add  the  same 
when  well  soaked  to  one  barrel  flour.  You  will  find  that  you 
will  gain  from  twenty  to  twenty-five  pounds  of  dough  to  the 
barrel  than  if  you  used  flour  alone;  add  the  boiled  rice  to  the 
dough  ;  mix  in  well-made  strong  yeast  ;  potatoes  will  suit  if 
you  have  not  the  rice,  as  good  boiled  potatoes  are  nearly 
starch  and  can  be  used  instead  of  rice.  The  bread  is  per- 
fectly wholesome  made ;  in  this  way  more  or  less  may  be 
added.  First  try  one  pound  of  rice  to  the  barrel ;  increase  as 
you  may  desire. 

396,    BEST  METHOD  OF  MAKING  FERMENT.* 

For  the  ferment  take  one  pail  of  good  patotoes,  washed 
clean,  boil  in  enough  water  so  they  will  be  covered  when 
done;  then  empty  them,  water  and  all,  into  the  yeast  tub, 
and  immediately  pour  in  about  six  pounds  of  flour  and  stir 
well  with  the  paddle,  forming  a  thick  paste  ;  beat  it  well, 
then  thin  gradually  by  first  adding  a  very  little  water  at  a 
time. 

When  finished  there  should  be  about  four  or  five  pails  of 
ferment,  leaving  it  the  proper  temperature,  according  to  the 
weather. 

For  stocking  this,  use  one  pint  of  snow  flake  yeast,  and 
in  about  ten  hours,  or  as  soon  as  it  begins  to  fall,  it  is 
ready. 

For  setting  the  sponge,  use  about  4  pails  of  this  ferment, 
J  pound  of  salt,  and  i  pound  of  sugar;  make  the  sponge  just 
thick  enough  so  it  will  drop  from  the  hand  when  held  up, 
and  so  it  will  come  up  in  2  hours.  As  soon  as  it  begins  to 
fall  it  is  ready. 

To  mix  the  dough  add  about  2  pails  of  water,  2  Ibs  of 
salt,  3  or  4  Ibs  of  sugar,  and  3j  Ibs  of  melted  lard.  Mix  into 
a  medium  dough;  work  well  for  \  hour.  This  dough  ought 
to  come  and  be  ready  to  scale  in  I  hour,  and  the  dough  in 
the  pans  ought  to  come  in  the  same  time. 

A  baker  must  use  his  own  judgement  at  what  time  to 
take  the  dough,  as  no  definite  rule  can  be  given. 


98  ORNAMENTAL    CONFECTIONERY. 

397.  TINE  BREAD  WITHOUT  FERMENT.* 

For  i  bbl  of  flour  take  10  qts  potatoes  well  done,  pour  off 
the  water,  work  well,  and  run  through  a  strainer  in  the  trough, 
add  40  qts  warm  water,  ±  Ib  salt,  i  Ib  sugar,  i  qt  of  the 
genuine  snow  flake  yeast  and  set  a  med.um  stiff,  sponge, 
which  will  stand  from  8  to  10  hours.  When  it  begins  to  fall 
it  is  ready;  to  mix  the  dough  add  20  qts  water,  2  Ibs  salt,  3 
Ibs  sugar  and  3  Ibs  melted  lard.  This  dough  ought  to  come 
up  in  i  hour,  then  knock  it  down  and  turn  it  over,  let 
it  come  up  again,  now  it  is  ready  to  scale,  mould  and 
bake. 

398.    MALT  STOCK  YEAST. 

Take  12  qts  soft  water,  3  oz  of  hops,  f  Ib  malt,  put  your 
malt  in  a  sieve  and  shake  the  fine  part  through  on  a  piece  of 
papsr  and  lay  away,  throw  the  coarse  part  into  thekettle  with 
the  hops,  let  boil  \  hour,  put  3  Ibs  best  wheat  flour  in  the  tub 
and  pjur  enough  of  your  scalding  liquid  on  to  make  a 
medium  paste,  beat  well.  When  done,  pour  3  pts  hop  water 
on  top  and  set  away  to  get  cold,  when  cold  put  the  fine  malt 
on  the  paper  into  the  paste,  break  up  well  with  your  hands, 
stock  away  with  I  pt  of  good  stock,  let  work  10  or  12  hours, 
when  you  see  it  begin  to  fall  strain  in  the  rest  of  hop  and 
malt  liquid,  stir  well,  set  away  to  work.  It  will  work  from 
36  to  40  hours.  Put  your  paste  together  cold,  so  it  does  not 
work  too  fast.  When  done  working  set  away  in  a  cool,  dry 
place.  To  make  ferment  take  a  reasonable  amount  of  pota- 
toes, 3  Ibs  flour  to  every  bucket  of  water,  do  not  scald  the 
flour,  (you  can  make  bread  without  setting  a  sponge).  Make 
a  dough  at  once,  let  lay  3  hours,  cut  over,  let  lay  i| 
hour,  it  light,  pan  at  once,  to  start  a  Begin-Yeast  put  a  hand 
full  of  paste  and  some  hop-water  in  a  glass  jar,  set  in  a  warm 
place  to  let  work,  it  will  make  you  a  new  yeast  in  2  or  3 
days. 

399.    LONDON  STOCK  YEAST. 

Boil  j  Ib  hops  with  20  qts  water  about  10  minutes,  let  it 
get  milk-warm,  put  in  7  Ibs  01  malt,  s.ir  and  rub  the  malt 
with  the  hop-water,  stock  away  with  i  qt  of  good  yeast,  set 
t  in  a  dry  p'ace,  in  about  24  hours  strain  the  yeast  and  it  is 
ready  for  use  ;  most  of  the  London  bakers  are  using  the  hope, 
twice  by  adding  new  hops  to  every  batch. 


4OO.    AMERICAN  PLAIN  YEAST.* 

Boil  J  Ib  hops  with  30  qts  water  10  minutes,  scald  3|  Ibs 
spring  flour  with  4  qts  of  the  hop  water,  beat  well,  strain  the 


THE    ART    OF    BAKING.  99 

rest  of  your  hop  water  on  top  of  the  paste,  when  lukewarm, 
add  3  pts  of  malt,  stir  and  break  it  up  good  and  stock  away 
with  3  qts  of  yeast,  keep  in  a  dry  place  and  it  is  ready  for  use 
in  24  hours. 

401.    GENUINE  SNOW  FLAKE  YEAST. 

Boil  10  qts  nicely  pared  potatoes  in  enough  water  so  they 
will  be  covered  when  done,  at  the  same  time  bo;l  \  Ib  hops 
in  4  qts  water.  When  the  patotoes  are  done  empty  them, 
water  and  all,  into  a  yeast  tub,  and  immediately  add  12  Ibs 
flour,  stir  it  briskly  with  the  paddle.  Also  have  the  hop- 
water  ready,  boiling  hot,  and  add  enough  of  it  to  get  the  flour 
all  well  scalded,  and  to  form  a  paste  that  will  not  run  from 
the  tub  if  turned  bottom  up,  beat  the  paste  about  20  minutes, 
reboil  the  hops  in  about  3  pts  water,  and  set  aside,  then  put 
the  paste  in  a  warm  place  for  9  hours,  now  it  is  ready  to 
stock  away,  dissolve  14  cakes  of  yeast  foam  in  the  3  pts  hop- 
water  and  stir  into  the  paste;  in  4  hours  it  begins  to  work, 
stir  down  as  soon  as  it  comes  up,  stir  it  down  again,  always 
stir  it  down  before  it  falls  itself,  in  10  hours  it  will  be  about 
done  working,  remove  in  a  cool  place  until  next  day,  it  is 
now  ready  for  use.  This  yeast  will  keep  6  weeks  if  kept  in 
a  large  stone  jar,  stir  it  up  from  the  bottom  every  time  it  is 
used.  This  recipe  is  worth  a  $100  to  any  baker  on  earth,  it 
can  be  used  with  or  without  ferment 

402.    COMPRESSED  YEAST- 

Set  a  upright  sponge  out  of  \  Ib  compressed  yeast  and  20 
qts  of  warm  water,  in  5  or  6  hours  the  sponge  will  be  ready; 
let  it  go  down  only  once,  put  10  qts  of  warm  water  and  \\  Ib 
salt  on  top,  and  make  a  nice  smooth  dough;  have  your 
trough  greased,  and  let  the  dough  come  up  twice,  then  it  is 
ready  for  moulding;  do  not  give  it  too  much  proof  in  the  steam 
box,  and  bake  in  steady  heat. 

403.    MILK  ROLLS. 

Take  20  Ibs  of  the  above  sponge,  i  Ib  sugar,  i  Ib  butter 
and  lard,  little  salt  and  flour. 

404.   BUNS  AND  RUSKS. 

Take  12  Ibs  of  the  sponge,  i  Ib  sugar,  i  Ib  butter,  salt 

405.   DOUGH  NUTS. 

8  Ibs  sponge,  i  Ib  butter,  \  Ib  sugar,  4  eggs,  salt,  and 
flavor,  and  flour  to  make  a  nice  soft  dough. 


100  ORNAMENTAL    CONFECTIONERY. 

AMERICAN  STOCK  YEAST. 

Boil  9  ozs  hops  in  60  qts  water  for  20  minutes,  then  scald 
2$  Ibs  strong  flour  with  3^  qts  water  (hop  water);  then  strain 
all  the  hop  water  on  top  of  piste  and  let  cool  down  to  no0  F.; 
then  add  4  Ibs  malt  and  leave  the  malt  about  2  hours  in  the 
liquid;  then  rub  up  well  with  paste  and  stock  away  with  4  qts 
of  Virgin  or  Stock  yeast. 

VIRGIN  YEAST. 

When  yeast  is  newly  made  and  the  malt  is  thoroughly 
mixed  with  paste,  then  take  one  handful  of  malt  from  the 
bottom  of  the  tub  and  place  in  a  very  clean  jar,  add  4  qts  of 
the  yjast  liquid  ;  will  be  ready  in  about  24  hours  ;  should  drop 
about  £  inch.  Liquid  must  be  clear,  then  strain  it  and  may 
be  used  to  stock  away  a  new  batch  of  yeast. 

FERMENT. 

Boil  and  smash  20  qts  potatoes  to  f-lard  bbl  full  of  fer- 
ment, add  10  Ibs  strong  flour  and  10  qts  yeast;  will  be  ready 
in  about  10  hours  ;  do  not  scald  the  flour. 

SPONGE. 

12  gals  ferment  and  i  gallon  water  set  medium  sponge  will 
be  ready  in  about  3^  hours  for  dough,  add  13  gals  warm 
water  and  6  Ibs  salt,  little  shortening  if  you  like,  scrap  all 
around  and  from  the  bottom  of  the  trough,  break  up  the  sponge 
well  and  make  a  firm  dough,  let  raise  twice  then  scale,  mould, 
raise  and  bake. 

STRAIGHT  DOUGH. 

Take  16  gals  ferment,  4  gals  warm  water,  4  Ibs  salt  and 
3  Ibs  sugar;  let  raise  from  4  to  5  hours,  and  it  is  ready  for 
the  scale. 

POTATO  YEAST. 

To  make  the  yeast,  boil  one  bushel  potatoes,  peel  them 
and  pass  through  a  masher.  Do  not  let  the  mashed  potatoes 
stand  warm  but  stir  in  enough  ice  water  immediately  to  cool 
them.  Dissolve  i  Ib  compressed  yeast  in  some  cold  water  and 
stir  it  in.  Then  add  16  Ibs  of  sifted  flour,  and  ice  water  to 
make  it  thin  enough.  Set  away  in  the  refrigerator.  Ready  to 
use  in  twelve  hours.  This  yeast  is  not  so  strong  as  that  made 
with  hops,  but  it  gives  the  bread  a  nicer  flavor.  It  is  better 
not  to  make  more  than  two  days'  supply  at  a  time, 


THE  ART   OF    BAKING.  101 

STRAIGHT  DOUGH  FROM  COMPRESSED  YEAST. 

i  bbl  flour,  i  Ib  compressed  yeast  and  i  oz  salt  to  each 
qt  of  liquid  it  takes  to  make  a  firm  dough  ;  let  raise  about  5 
hours. 

DOMESTIC  BREAD. 

No  more  dry  baker's  bread. 

i  barrel  Pillsbury's  flour,  12  Ibs  8  ozs  cottolene,  2  Ibs  13 
ozs  compressed  yeast,  i  Ib  6£  ozs  granulated  sugar,  5  Ibs  loozs 
glucose,  i  Ib  4  ozs  salt,  6  qts  potato  yeast  made  without  hops. 

Sift  the  flour  into  the  mixer  or  trough,  make  a  hole  in  it 
and  put  in  the  cottolene. 

To  the  glucose  and  2  qts  of  hot  water  and  stir  them  to- 
gether (on  the  stove  if  necessary)  to  dissolve  the  glucose.  Put 
it  into  some  milk  and  bring  it  to  So  degrees  by  the  ther- 
mometer (a  little  higher  in  Winter).  Measure  it  and  add  to 
the  batch  in  the  mixer  or  trough  enough  milk  at  the  same 
temperature  to  make  the  whole  wetting  measure  41  q<s.  Then 
in  the  mixture  of  glucose,  water  and  milk  dissolve  the  yeast, 
sugar  and  salt.  Pour  this  into  the  batch.  Then  put  in  the 
potato  yeast.  Stir  in  enough  of  the  flour  to  make  the  sponge 
about  as  thick  as  very  thick  cream.  Let  it  stand  £  of  an  hour 
and  then  start  the  mixer  or  mix  in  the  trough  in  the  usual  way. 
Passing  it  two  or  three  times  through  the  brake  is  a  great  im- 
provement. In  the  absence  of  a  brake  it  wants  a  thorough 
kneading. 

1  would  advise  a  person  beginning  to  make  the  domestic 
bread  to  make  two  or  three  very  small  batches  to  learn  about 
proving   it   as   that  is  something  that  cannot  be  exactly  de- 
scribed and  most  be  learned  by  observation.     For  this  purpose 
I  give  the  formula  figured  down  to  a  very  small  quantity. 

WHITE  BREAD. 

13  Ibs  flour,  13^  ozs  cottolene,  3  ozs  compressed  yeast,  i£ 
oz  sugar,  i£  oz  salt,  £  pt  potato  yeast,  6  ozs  glucose. 

BOSTON  BROWN  BREAD. 

2  Ibs  corn  meal,  2  Ibs  rye  meal,  i   Ib  wheat  flour,  i  Ib 
graham  flour,  i  pt  N.  O.  molasses,  i  qt  milk,  i  oz  soda,  i  qt 
salt;  work  the  meal,  flour  and  milk  to  a  smooth  dough;  stir 
the  soda  into  the  molasses  and  to  a  foam;  and  to  the  dough 
and  mix  light  and  quick,  adding  the  salt;  fill  the  mould  and 
steam  for  4  hours. 


102  ORNAMENTAL   CONFECTIONERY. 

BOSTON  BROWN  BREAD. 

2  Ibs  corn  meal,  i  Ib  rye  meal,  i  Ib  graham  flour,  2  Ibs 
wheat  flour,  i  pt  N.  O.  molasses,  J  pt  of  yeast,  £  Ib  salt,  $ 
oz  soda,  -J  Ib  stale  cake;  soak  the  cake  in  water  and  let  stand 
a  day  till  sour ;  dissolve  the  soda  in  the  yeast  and  mix  with 
the  meal  and  flour  to  a  dough;  then  work  in  the  molasses, 
soaked  cake  and  salt;  fill  into  the  mould  and  set  them  into  a 
vessel  partly  filled  with  water,  and  steam  them  over  the  fire  or 
in  a  hot  oven,  keeping  the  water  boiling  for  4  hours.  The 
moulds  are  round,  6  inches  across  the  top,  4*  inches  at  the 
bottom  and  6  inches  deep  and  have  a  tight-fitting  lid. 

GRAHAM  BREAD. 

6  Ibs  8  ozs  flour,  3  Ibs  14  ozs  graham,  15  ozs  lard,  9  ozs 
sugar,  i£  oz  salt,  6  ozs  glucose,  f  pt  potato  yeast. 

Dissolve  the  6  ozs  glucose  in  a  gill  of  hot  water  and  add 
to  it  enough  milk  to  make  2  qts  i^  pt,  warm  it  to  80  degrees 
(85  or  90  in  cold  weather),  dissolve  in  it  the  compressed  yeast, 
sugar  and  salt.  Then  add  the  potato  yeast.  Pour  this  into  a 
hole  in  the  flour,  mix  in  enough  flour  to  make  a  sponge  as  thick 
as  cream.  Let  it  stand  £  of  an  hour.  It  does  not  fall.  Then 
knead  it  thoroughly  and  let  it  stand  till  light  enough  to  scale 
(an  hour,  more  or  less).  Scile  it,  round  it  up  into  loaves,  put 
into  proving  boxes,  cover  with  wax  paper  and  prove  about  an 
hour,  but  don't  let  it  stand  long  enough  to  run  together. 
When  proved  enough,  mould  it  into  the  pans,  let  it  prove  and 
bake  in  hot  oven. 

SALT  RISING  BREAD. 

Take  i  tablespoonful  of  bolted  corn  meal  in  a  pint  bowl  and 
put  on  top  of  it  soda  and  salt,  of  each,  as  much  as  the  amount 
of  a  small  filbert.  Have  ^  pint  fresh  (new)  milk  on  stove; 
when  it  boils  up,  pour  on  soda,  salt  and  meal  ;  stir  £  minute. 
Set  in  a  very  warm  place  10  to  14  hours,  or  until  it  rises.  If 
this  is  not  good  you  might  just  as  well  throw  it  away,  as  it  will 
be  like  making  bread  with  compressed  yeast  that  is  spoiled. 
Put  i  qt  hot  water  in  2-gal  crock;  put  in  Spring  wheat  flour  to 
make  a  stiff  sponge,  stir  with  spatula.  Now*  put  in  the  empt- 
ings  and  same  amount  of  soda  again,  and  stir  again.  When 
light,  put  in  a  dish  pan  containing  warm  flour  (Winter  wheat); 
put  in  i  oz  of  salt,  3  qts  hot  water  and  make  a  light  dough  (not 
too  stiff).  When  light,  add  more  flour  so  as  to  be  able  to 
handle,  scale  and  put  in  pans,  keep  warm  and  bake  in  a  hot 
oven.  It  does  not  rise  any  more  in  oven.  You  can  make 
enough  emptings  to  last  a  week  in  cold  weather,  but  I  find  the 
bread  is  nicer  with  fresh  emptings  every  day. 


THE    ART    OF  BAKING.  103 

STOCK  YEAST. 

4  ozs  of  hops  and  i  pail  of  water.  Boil  -J-  hour  and  strain 
onto  3  Ibs  of  strong  flour.  First  strain  just  enough  of  the 
liquor  to  make  a  paste  of  the  flour,  so  as  to  keep  from  getting 
lumpy  ;  then  add  the  rest  of  the  liquor.  Now  set  it  to  cool,  and 
when  it  gets  to  about  blood  heat  in  Winter-time,  or  perfectly 
cool  in  Summer,  mix  in  a  pin  of  stock  yeast  and  stir  up  thor- 
oughly. Cover  and  set  away  where  it  will  not  be  disturbed, 
until  it  raises,  falls,  and  clears  off,  which  ought  to  be  in  two 
days.  If  you  wish  to  use  malt,  stir  in  a  handful  when  it  is 
lukewarm,  but  I  do  not  believe  in  malt  in  stock  yeast,  as  it  al- 
ways has  a  tendency  to  sour. 

VIRGIN  STOCK. 

Every  baker  making  his  own  yeast  should  make  this  every 
month.  When  making  your  other  stock  yeast,  take  some  of  the 
paste  and  put  it  in  a  gallon  jar  about  half  full.  Have  it  about 
as  thick  as  a  soft  sponge.  Cover  up  tight,  put  in  a  warm  place, 
and  stir  every  few  hours  until  it  begins  to  work.  It  will  raise 
and  fall  like  a  sponge.  It  ought  to  be  ready  in  about  four 
days.  Use  this  to  stock  away  your  stock  yeast  and  you  will 
never  have  sour  bread. 

STRAIGHT  DOUGH  FROM  COMPRESSED  YEAST. 

To  make  250  Ibs  of  flour  into  bread,  use  3  p-quart  pails 
of  ferment  and  5  pails  of  water,  and  a  little  over  4  Ibs  of  salt; 
have  flour  sifted  in  one  end  of  the  trough  and  mix  the 
liquor,  salt  and  ferment  well  together  in  the  other  end,  and 
make  the  dough  straight  off.  After  the  dough  is  made  2  hours, 
throw  it  out  on  the  table,  and,  if  it  has  slackened  out,  stiffen 
it  with  a  little  flour,  then  roll  it  out  in  liftable  pieces  and  put  it 
back  in  the  trough  for  2  hours  more  ;  it  is  then  ready  for  the 
scales.  Scale  it  off  any  weight  to  suit  your  trade,  mould  it  up 
round,  and  give  it  a  little  proof  ;  then  make  it  up  into  any  shape 
you  like  and  give  it  sufficient  proof,  and  bake  it  in  a  steady 
heat.  This  mixing  can  be  done  much  better  in  a  mixer,  and 
the  dough  will  take  an  extra  pail  of  water. 

STRAIGHT   DOUGH. 

This  is  the  standard  recipe  for  making  straight  dough  direct 
from  compressed  yeast.  Take  10  gallons  of  water  at  75  degrees, 
15  ozs  compressed  yeast,  2  Ibs  of  salt,  2  Ibs  of  lard  and  about  150 
Ibs  of  flour  at  75  degrees,  room  to  be  kept  at  80  degrees.  Let 
the  dough  come  up  twice  until  it  falls,  which  requires  about  7 
hours.  The  dough  is  then  ready  for  the  scale  and  can  be  used 
for  all  kinds  of  bread  and  rolls. 


PLAIN  AND  FANCY  YEAST  BAKING. 


COMPRESSED  YEAST  SPONGE. 

The  milk  or  water  should  be  used  at  85°  Fahrenheit.  The 
shop  and  the  flour  should  also  be  kept  at  the  same  temperature. 
The  sponge  is  set  in  one  end  of  the  trough;  the  yeast  dissolved 
in  part  of  the  liquid,  and  enough  Spring  wheat  flour  is  mixed 
into  all  the  liquid  to  make  a  smooth,  medium  sponge.  The 
sides  and  bottom  of  the  trough  must  be  kept  scraped,  so  there 
will  be  no  flour  underneath  the  sponge  to  form  lumps  ;  then 
dust  a  little  flour  on  top  and  close  the  trough.  A  sponge  made 
of  weak  flour  is  ready  for  use  as  soon  as  it  commences  to  fall. 
Sponges  made  of  strong  flour  can  drop  \  inch,  but  no  more,  as 
they  will  lose  their  strength-  if  they  do.  The  quality  of  the 
goods  depends,  in  a  great  measure,  on  the  character  of  the 
sponge  used. 

SPONGE. 

•J  Ib  compressed  yeast,  i  gal  milk  or  water,  or  half  of 
each;  strong  flour  enough  to  make  a  medium  sponge.  If  large 
sponges  are  made  less  yeast  can  be  used. 

HOME-MADE   BREAD. 

To  a  sponge  made  of  3  gals  water,  add  i  Ib  salt,  2  Ibs 
scalded  Indian  meal  or  rice  flour,  £  Ib  lard,  2  gals  water,  and 
strong  flour  enough  to  make  a  medium  dough.  Give  this 
dough  time  enough  to  raise  twice;  then  scale,  mould,  pan,  rise 
and  bake  in  a  steady  heat. 

VIENNA  BREAD. 

As  above,  but  use  milk  instead  of  water,  and  leave  the 
Indian  meal  out.  Then  mould  pointed  long  loaves;  raise  them 
in  covered  boxes,  dusted  with  Indian  meal;  wash  them  with 
water;  place  on  peel;  give  them  three  slanting  cuts  across  the 
top  and  bake  in  steam  oven  on  oven  bottom.  In  case  you  have 
no  steam  oven  wash  them  with  thin  egg  wash,  and  try  to  keep 
all  the  steam  you  can  in  the  oven  by  baking  them  with  other 
goods,  or  keeping  a  pan  with  wet  sawdust  in  the  oven.  Strietzel, 
twist,  water  rolls,  Vienna  rolls,  etc.,  are  baked  in  th«  same  man- 
ner. 


THE    ART    OF    BAKING.  105 

FRENCH  STICKS 

Are  generally  set  close  together,  upside  down,  in  cloth-covered 
boxes;  the  cloth  must  be  drawn  up  between  the  loaves  to  pre- 
vent them  from  sticking  and  running  flat.  French  sticks,  due 
to  their  length,  cannot  be  picked  up  by  hand.  Use  a  thin,  long, 
narrow  board,  which  place  alongside  of  the  loaf;  pull  up  the 
cloth  a  little  bit  and  the  loaf  will  roll  onto  it  right  side  up;  then 
place  them  on  the  peel  with  a  rapid  motion  ;  wash  over  with 
water  and  give  them  four  or  five  slanting  cuts  across  the  top; 
bake  in  steam  oven.  Long,  narrow  baskets  may  be  used  in 
place  of  the  clot ». 

VIENNA  ROLLS. 

Take  vienna  bread  dough  ;  break  into  2-ounce  pieces;  roll 
them  round  and  place  them  in  cloth  covered  boxes.  When 
half  proved,  stamp  them  with  a  vienna  roll  stamp,  and  turn 
them  over.  When  three-quarters  proved  turn  them  over  again. 
Wash  them  with  water,  and  bake  in  steam  oven  the  same  as 
vienna  bread. 

CINNAMON   KITCHEN. 

Make  a  soft,  smooth  dough  out  of  6  Ibs  milk  sponge,  i  Ib 
butter,  -j.  Ib  sugar,  4  eggs,  flavors;  let  raise  twice  and  scale  and 
mould  in  suitable  pieces;  let  them  lay  for  a  few  minutes  and 
roll  out  flat,  about  £  inch  thick;  place  them  on  baking  pans; 
wash  over  with  melted  butter;  let  raise;  then  strew  a  mixture 
of  powdered  sugar  and  cinnamon  on  top,  and  bake  in  medium 
oven.  To  make  the  cake  rich  you  can  place  small  pieces  of 
good  butter,  3  or  4  inches  apart,  and  chopped  almonds  on  top 
before  baking. 

STREUSEL  KUCHEN. 

The  same  as  above,  only  a  different  mixture  is  strewn  over 
the  top  of  the  cake. 

STREUSEL. 

Mix  i  Ib  of  flour,  4  yolks,  £  Ib  sugar,  vanilla  flavor;  then 
rub  this  mixture  through  a  coarse  sieve  and  use  it  for  streusel 
kuchen. 

HOT  CROSS  BUNS. 

Take  kuchen  dough  and  break  in  small  pieces;  round  up 
like  rolls,  but  when  half  risen  press  each  one  down  with  a  cross 
cutter  thus  4-  ;  wash  over  with  butter  and  dip  in  coa'se  or  fine 
sugar;  set  to  ris^  and  bake  hot,  or  wash  with  egg,  and,  when 
baked,  ice  them. 


106  ORNAMENTAL    CONFECTIONERY. 

APPLE,  PEACH  AND  PLUM  KUCHEN. 

The  dough  is  rolled  a  little  thinner,  as  for  streuse!  kuchen, 
and  even  slices  of  fruits  are  laid  all  over  the  cake  in  symmetri 
cal  rows.     Sugar  and  currants  are  strewn  on  top.     Let  raist 
and  bake  in  hot  oven.     Cream  may  be  used  in  place  of  the 
sugar  and  currants. 

CREAM  FOR  FRUIT  KUCHEN. 

Scald  £  Ib  farina  and  2  ozs  butter  into  i  qt  boiling  milk; 
when  cool  mix  in  £  pt  sweet  cream,  6  ozs  sugar,  3  yolks  ;  then 
make  a  meringue  mixture  from  5  whites  and  2  ozs  sugar,  and 
mix  this  under  the  cream.  This  cream  is  spread  on  top  of  the 
fruit  before  baking  ;  then  bake  to  a  light  brown. 

COMMON  CREAM. 

Scald  J  Ib  of  farina  in  2  qts  of  boiling  milk;  then  add  i  Ib 
sugar,  5  yolks  and  a  little  yolkaline  and  flavor. 

ALL  KINDS  OF  BERRY  KUCHEN. 

Proceed  the  same  as  for  apple  kuchen.  The  berries  must 
be  picked  and  spread  over  the  cake.  The  above  cream  is  then 
placed  and  leveled  on  top  of  the  berries.  Let  raise  and  bake 
to  a  light  brown.  To  tell  when  the  kuchens  are  baked  at  the 
bottom  they  must  come  loose  when  you  blow  between  the  cake 
and  pan. 

CHEESE  KUCHEN. 

•f  Ib  sugar,  6  ozs  butter,  8  eggs,  ^  Ib  flour,  4  Ibs  pot 
cheese  ;  cream  the  butter  and  sugar  and  gradually  work  in  the 
yolks;  beat  the  whites  to  a  sti,ff  snow;  thin  the  cheese  with  a 
little  milk,  and  mix  the  whole  together  lightly;  then  cover  a 
pan  with  a  thin  sheet  of  cinnamon  kuchen  dough  and  spread 
the  mixture  on  top;  wash  over  with  egg;  strew  a  few  currants 
on  top  and  bake  hot. 

STOLLEN. 

A  suitable  quantity  of  currants,  raisins  and  citron  is 
worked  under  the  cinnamon  kuchen  dough;  the  dough  is  stiff- 
ened up  a  little;  let  raise  once  and  scale  and  mould  in  the 
shape  of  vienna  bread;  then  roll  down  the  centre,  lengthwise, 
with  large  rolling  pin;  grease  the  outer  edge  same  as  for  milk 
rolls;  turn  over;  roll  down  a  little  more;  place  them  on  pans; 
wash  with  eggs;  strew  chopped  almond  on  top;  bake  when 
three-quarters  proved  and  ice  while  hot. 


THE    ART   OF    BAKING.  107 

RING  AND  PRETZEL  KUCHEN. 

Roll  out  5  Ibs  cinnamon  kuchen  dough;  place  on  top  I  Ib 
butter;  fold  and  roll  three  times  the  same  as  for  puff  paste; 
then  cut  off  strips  and  twist  them  from  left  to  right  and  place 
them  on  pans  in  shape  of  rings,  pretzels,  crescents,  etc.,  wash 
over  with  eggs;  strew  chopped  almonds  on  top;  bake  hot  and 
ice  while  warm.  It  is  understood  that  the  dough  must  be  kept 
cool,  and  the  goods  raised  in  a  cool  place,  otherwise  the  butter 
will  run  from  the  dough. 

BATH  BUNS. 

Work  i  Ib  of  coarse  sugar  into  5  Ibs  of  cinnamon  kuchen 
dough;  break  out  in  2-ounce  pieces  ard  place  them  on  pans; 
do  not  mould  them;  wash  over  with  egg;  let  prove  and  bake 
in  hot  oven. 

COFFEE   WREATHS. 

Roll  out  some  cinnamon  kuchen  dough  into  long,  thin 
strips;  braid  three  together  and  form  into  a  round  wreath.  Set 
to  raise;  wash  with  egg;  strew  coarse  sugar  and  chopped 
almonds  on  top,  and  bake  hot.  They  may  also  be  iced  with 
vanilla  icing  after  baking. 

ZWIEBACK. 

Roll  out  the  above  dough  like  small  fingers.  Set  close  to- 
gether; do  not  let  them  rise  too  much;  bake  light.  Let  stand 
one  day;  then  cut  each  biscuit  in  two  with  a  sharp  knife. 
Roast  well,  brown  on  both  sides,  and  dip  in  cinnamon  or  vanilla 
sugar. 

LONG  CURRANT  BUNS. 

Take  above  dough,  roll  out  in  square  pieces,  J  inch  thick 
and  10  inches  wide  ;  sprinkle  with  cinnamon  sugar  and  cur- 
rants; double  over  from  both  sides;  set  the  cut  side  up  after 
you  cut  the  whole  strips  in  small  fingers  with  the  scraper  ;  set 
them  close  together;  allow  it  to  rise;  bake  in  good  heat  and 
frost  thick  with  vanilla  icing. 

SCHNECKEN. 

Roll  out  same  as  above;  sprinkle  with  currants,  cinnamon 
sugar  and  some  chopped  almonds;  wash  edges  with  a  little  egg; 
make  into  a  roll;  cut  into  narrow  pieces;  set  cut  side  up  on 
greased  tins;  allow  it  to  rise  well;  then  bake  hot  and  ice. 


ORNAMENTAL    CONFECTIONERY. 

SALT  PRETZELS. 

Make  a  cool  milk  sponge  of  -J 
the  flour  the  same  as  for  wheat 
bread,  as  soon  as  the  sponge  com- 
mences to  fall,  add  sufficient  water 
and  salt  (£  Ib  to  a  10  qt  pail),  a 
little  lard  or  butter  will  improve 
the  pretzels  considerable.  Then 
scrape  sides  and  bottom  of  trough, 
and  break  up  the  sponge  good 
and  fine. 

Now  take  the  flour,  all  at  one  time,  and  shake  the  mixture 
well,  do  not  press  down  onto  the  dough,  but  shake  it  until  you 
have  a  very  stiff  dough  ready  for  the  rollers,  or  dough  brake  ; 
alter  the  dough  has  passed  several  times  through  the  rollers  and 
found  to  be  nice  and  smooth,  divide  it  in  suitable  pieces  and 
round  them  up,  then  roll  them  in  finger  shape,  and  last  form 
pretzels  similar  to  the  above  cut,  and  place  them  on  boards  or 
boxes  to  prove. 

The  next  operation  is  the  boiling.  Place  3  gals  water, 
2^  Ibs  salt  and  5  ozs  potash  (Laugenstein)  in  a  large  boiler, 
bring  the  solution  to  a  bo.l  and  take  off  the  scum,  then  deposit 
8  or  10  pretzels  in  the  boiling  liquid,  as  soon  as  they  come  to 
the  surface  they  are  done,  and  ready  for  the  oven.  A  skim- 
ming laddie  (Bretzelfanger)  is  used  to  remove  the  pretzels 
from  the  boiling  liquid  to  the  peel,  the  peel  must  be  held  wet 
with  the  boiling  liquid,  otherwise  the  pretzels  will  stick  to  it. 

The  baking  is  done  on  the  floor  of  a  very  hot  oven,  6oop 
Fahrenheit,  which  should  be  good  and  clean.  A  little  dry  fine 
salt  should  be  sprinkled  on  top  of  the  pretzels  just  before  they 
go  into  the  oven.  The  baking  may  also  be  done  on  wire  trays, 
which  is  a  great  help  for  the  beginner. 

The  potash  (Laugt  nstein)  gives  the  pretzels  that  golden 
glossy  appearance,  therefore  the  quantity  to  be  used  may  be 
judged  from  the  color  of  the  goods.  A  certain  weight  cannot 
be  given  as  the  potash  vaiies  considerable  in  strength. 


FOR  SMALL  BAKERIES. 


Small  bakeries  are  managed  in  many  different  ways,  but 
through  experience  I  found  that  trn  system  to  make  all  kinds 
of  bread  rolls,  buns,  etc.,  out  of  one  large  sponge  is  the  easi- 
est and  best  paying.  A  sponge  for  each  and  everything  will 
do  for  large  bakeries,  but  not  for  the  smaller  ones.  Besides  the 
trouble  of  m  -king  so  many  small  s  onges,  they  require  more 
yeast;  they  cool  off  quicker  and  the  shop  must  be  kept  at  a 
high  temperature  to  get  good  results.  The  following  will  give 
you  an  idea  of  how  a  sm  ill  bakery  can  be  managed  without 
any  trouble  and  have  all  kinds  of  goods  out  of  one  sponge. 

SPONGE. 

Set  a  medium  sponge  of  10  ga  s  water,  80°  F.,  and  i  Ib 
of  compressed  yeast;  when  the  sponge  commences  to  drop  it  is 
ready,  which  will  take  from  3  to  4  hours,  but  before  the  sponge 
has  reached  that  point  you  must  have  all  your  bowls  for  the 
different  gxxls  in  readiness,  and  all  the  ingredients  scaled  into 
it.  Now  weigh  part  of  the  sponge  into  the  different  bowls  and 
add  the  water  and  salt  to  the  remaining  sponge  in  the  trough; 
then  make  all  the  doughs  in  the  bowls  and  have  your  assistants 
break  up  the  sponge  good  and  fine  by  scraping  the  sides  and 
the  bottom  of  the  trough,  from  this  liquid  pour  a  few  dippers 
on  the  other  end  of  the  trough  and  stiffen  it  up  with  rye  flour, 
let  rise  once  only,  then  scale,  mould  and  bake;  this  will  make  a 
nice  sweet  rye  loaf. 

F  -r  graham  bread  use  the  same  liquid,  add  graham  flour 
instead  of  rye  flour  and  a  little  molasses.  The  remaining 
liquid  make  up  into  a  home-made  dough,  adding  a  little  lard 
and  sugar. 

It  is  to  be  understood  that  a  sponge  of  10  gals  of  water 
should  have  9  gals  water  on  top  for  dough,  and  4  ozs  salt  to 
each  gallon,  so  a  batch  of  this  size  would  require  4^  Ibs  salt, 
but  remember  when  you  use  part  of  the  sponge  for  small  stuff 
you  must  allow  for  same,  always  put  a  little  less  water  on  top 
of  sponge  as  you  have  sponge  in  the  trough. 

MILK  ROLLS  AND  BUNS. 

Take  10  Ibs  of  the  above  sponge,  £  Ib  sugar,  £  Ib  lard, 
2  ozs  salt,"  i  pt  warm  milk;  make  medium  dough;  let  rise  twice, 
pan  and  bake. 


110  ORNAMENTAL    CONFECTIONERY. 

VIENNA  BREAD  AND  ROLLS. 

Take  20  Ibs  sponge,  2  qts  warm  milk,  6  ozs  salt,  little 
shortening  or  malt  extract;  let  rise  twice  scale,  mould  and 
bake.  The  best  way  in  baking  this  kind  of  bread  and  rolls  is 
to  place  the  home-made  bread  on  both  sides  of  the  oven,  leav- 
ing the  centre  free  for  baking  Vienna  bread  and  rolls,  the 
steam  from  the  home-made  bread  will  give  you  that  golden 
color;  of  course  the  damper  and  oven  door  must  be  kept  closed 
as  much  as  possible. 

FRENCH  BREAD  AND  ROLLS 

Are  made  in  the  same  manner  as  Vienna  Bread  and  Rolls. 

COFFEE  CAKES. 

All  kinds  of  coffee  cakes,  such  as  Turk's  heads,  coffee 
wreaths,  hot  cross  buns,  bath  buns,  stollen  and  cinnamon 
kuchen  may  be  made  from  the  following  do  gh  :  Make  a  soft 
smooth  dough  out  of  10  Ibs  of  sponge,  i  Ib  butter,  £  Ib  sugar, 
4  eg£s>  i  pt  warm  milk,  little  salt,  and  flavor;  let  rise  twice  and 
work  up  into  the  different  shapes.  More  particulars  you  will 
find  on  another  page  of  this  book. 

GERMAN    RYE    BREAD. 

In  place  of  yeast,  a  sour  stock  is  used  for  this  kind  of 
bread.  This  sour  stock  is  generally  saved  from  the  last  batch. 
If  you  keep  4  Ibs  of  dough  for  the  next  batch  it  will  be  suf- 
ficient. This  piece  of  dough  should  be  freshened  up  every  5 
hours  with  a  little  water  and  rye  flour;  this  is  necessary  to 
keep  the  stock  in  good  condition;  a  little  ground  caraway 
seed  or  hop  water  will  improve  the  stock  very  much.  With 
this  stock  set  a  medium  sponge,  using  the  best  rye  flour,  say 
of  8  gals  of  water;  when  this  sponge  commences  to  drop  add 
4  gals  of  warm  water  and  2  Ibs  salt;  break  up  the  sponge  good 
and  fine  and  make  an  upright  dough;  let  rise  once,  then  scale, 
mould  and  place  in  straw  baskets;  when  half  proved  turn 
over  the  basket  onto  the  peel,  wash  over,  prick  with  a  match, 
and  bake  in  hot  oven;  when  baked  wash  over  again. 

For  starting  a  sour  stock,  you  may  take  2  Ibs  of  yeast 
sponge,  3  pts  of  warm  water  and  rye  flour  to  make  an  upright 
dough;  as  soon  as  this  dough  commences  to  drop  it  is  ready 
to  set  a  sponge  for  a  batch  of  rye  bread  ;  if  not  used  right 
away  it  should  be  freshened  up  with  a  little  water  and  rye  flour. 
If  the  rye  flour  is  weak,  a  little  Spring  wheat  flour  may  be 
used  with  it. 


THE    ART    OF    BAKING.  HI 

PUMPERNICKEL. 

Make  an  upright  sponge  from  4  Ib  of  the  above  sour 
stock,  i  pail  of  tepid  water  and  sufficient  graham  rye  flour 
(broken  rye). 

When  this  sponge  commences  to  drop,  add  5  pails  of 
water,  3  Ibs  salt  and  graham  rye  flour  enough  to  make  a  very 
stiff  dough.  Let  the  dough  spring  on,  then  scale  and  mold  into 
short  long  loaves;  give  them  half  prove  and  grease  the  loaves 
with  soft  lard  on  sides  and  ends;  it  is  then  ready  to  go  into  the 
oven.  (Use  a  10  qt  pail.) 

The  oven  must  be  good  and  hot  600°  F.  The  sides  and 
back  of  the  oven  must  be  lined  with  wooden  strips,  say  2  in.  x 
4  in.,  and  length  to  suit  your  oven.  These  strips  should  be  white- 
washed about  twice  a  week;  that  prevents  them  from  burning, 
and  prevents  the  bread  from  getting  dirty  and  hard.  The  loaves 
are  set  close  together  across  the  oven  that  the  ends  touch  the 
back  strip,  the  second  row  to  touch  the  first,  and  so  on  until  all 
used  up.  The  grease  prevents  them  from  sticking. 

For  smaller  bakeries,  it  is  advisable  to  bake  this  kind  of 
bread  in  large  square  pans  lined  with  thin  wooden  strips. 

In  the  north  of  Germany,  where  this  kind  of  bread  can  be 
found  at  every  home,  it  is  made  a  little  different;  the  process  in 
general  is  the  same,  the  only  difference  being  that  the  loaves 
after  being  molded  are  scalded  between  two  wood  fires  in  the 
oven  by  means  of  an  iron  "  Gassel.'?  This  tool  is  made  of 
iron  I  in.  thick,  12  in.  wide,  and  about  6  ft.  long,  with  handle. 
The  gassel  is  first  heated,  cleaned  and  dusted  with  corn  meal. 
The  loaves  are  then  put  on  across,  i  in.  apart,  say  about  a  dozen 
at  a  time,  wash  them  over  with  water  and  transfer  the  gassel 
into  the  oven  between  the  fires.  As  soon  as  the  loaves  become 
blistered,  take  out  the  gassel  and  place  the  loaves  on  boards 
for  proving.  In  this  way  continue  until  all  done. 

You  will  find  that  these  loaves  have  a  nice  smooth  skin. 
Just  before  the  loaves  go  into  the  oven  th^  skin  must  be  cut  at 
the  sides  of  loaf,  lengthways,  to  prevent  the  skin  on  top  of  loaf 
from  breaking,  the  sides  and  ends  must  be  greased  wilh  soft 
lard. 

A  two-pound  loaf  will  bake  about  a  little  over  an  hour.  To 
ascertain  if  the  loaves  are  baked,  touch  them  in  the  side  light- 
ly; if  the  dent  comes  out  like  it  would  on  a  sponge,  the  loaf  is 
baked  ;  if  the  dent  remains  it  must  be  baked  longer  ;  as  soon 
as  the  bread  is  baked,  wash  over  with  a  thin  solution  of  scalded 
cornstarch. 


112  ORNAMENTAL    CONFECTIONERY. 

HOME-MADE    BREAD. 

2  pails  of  water,  5  ozs  of  yeast,  2  Ibs  of  corn  flour  made 
into  mush,  i  Ib  of  salt,  f  Ib  of  sugar,  \  Ib  of  lard.  Make  the 
sponge  with  i  pail  of  water ;  dissolve  the  yeast  and  set  at  75 
to  80  degrees,  not  too  tight.  When  the  sponge  is  ready,  put 
on  the  other  pail  of  water,  with  salt,  sugar  and  lard  ;  if  the 
mush  is  lumpy  it  should  be  thinned  with  a  part  of  the  water 
and  forced  through  a  sieve  on  the  sponge.  Break  the  sponge 
up  fine  and  make  a  medium  tight  dough;  work  it  well,  because 
the  mush  gives  a  wet,  unfinished  feel  to  the  dough.  Let  it 
come  up  once,  punch  down,  and  let  it  spring  on  again;  scale 
and  make  into  loaves  without  moulding  round  on  the  board  ; 
give  nearly  full  proof  and  bake  in  a  good  solid  heat.  Use  a 
lo-qt  pail. 

FRENCH    BREAD. 

Make  the  ferment  and  stock  with  compressed  yeast  in- 
stead of  going  to  the  trouble  to  make  stock  yeast:  One  pail  of 
ferment,  one  pail  of  water,  one  pound  of  salt.  Take  one  pail 
of  ferment,  make  a  sponge  as  usual,  and  let  it  get  good  and 
ripe  ;  give  it  a  good  drop.  When  ready  put  on  a  pail  of  water 
and  i  Ib  of  salt ;  have  it  the  right  temperature,  75  degrees, 
and  make  a  good  dough,  more  slack  than  medium.  Work 
your  dough  well  ;  the  French  bakers  beat  the  dough  like  a 
sponge.  Let  it  raise  up  once,  let  come  up  half  the  second 
time  ;  scale,  mould  and  make  into  loaves  about  two  feet  long. 
The  moulded  loaf  is  set  to  prove  in  cloth-lined  boxes,  which 
are  dusted  with  flour  ;  the  cloth  s  drawn  up  between  the  loaves 
to  prevent  touching  each  other.  They  are  then  given  about 
three-quarter  proof;  put  on  the  peel  by  means  of  a  thin  board 
which  is  slipped  under  the  loaves,  washed  with  water,  given 
three  or  four  slanting  cuts,  and  are  transferred  to  the  oven. 
The  split  loaves  are  first  moulded  in  the  shape  of  the  Vienna 
loaves,  given  a  little  proof,  then  they  are  dusted  with  flour  and 
pressed  through  the  center  with  a  long  rolling-pin ;  they  are 
set  in  cloths  to  prove,  like  the  long  loaves,  split  side  down. 
When  proved  they  are  put  in  the  oven  in  the  same  manner,  but 
without  being  washed.  Use  a  lo-qt  pail. 

406.    CUESAR  BUNS. 

2  Ibs  flour,  J  Ib  butter,  £  Ib  sugar,  £  Ib  cui rants,  i  oz 
cream  tartar,  £  oz  soda,  3  eggs,  milk,  essence  lemon.  Sift  the 
soda,  cream  tartar,  and  flour  well  together  upon  the  bench. 
Make  a  bay,  put  in  butter,  sugar,  and  currants*  Break  in 
the  eggs  and  work  into  a  soft  dough  with  milk.  Lay  out  on 
greased  tins  in  thirty  penny  buns,  dust  with  sugar,  hot  oven. 


407.    EGG  PRESERVING.* 

This  "ecipe  has  been  thoroughly  tested  and  proved  to  be  the  best 

yet  discovered.— It  has  been  brought  into  competition  with 

most  others  at  agricultural  exhibitions  abroad  and 

in  this  country  and  has  invariably  triumphed. 

To  30  gallons  of  soft  water  add  13  Ibs  unslacked  white 
lime  and  5  Ibs  salt.  Stir  it  well  each  hour  or  two  for  one 
day.  Then  let  it  settle.  Then  dip  off  all  that  is  clear.  Now 
take  8  oz  borax,  3  oz  bi-carbonate  soda,  8  oz  cream  of  tartar 
and  8  oz  salpetre.  Pulverize  these  well,  mix  them  thoroughly 
and  dissolve  in  2  gallons  of  boiling  water,  and  pour  it  into  the 
clear  lime  water  you  have  dipped  off.  This  will  fill  a  coal 
oil  barrel  a  little  over  half  full.  Now  be  sure  your  eggs  are 
fresh.  It  does  not  improve  a  bad  egg  one  bit  to  be  preserved. 
Fill  the  barrels  up  within  4  inches  of  the  top  with  eggs,  and 
be  sure  that  there  is  from  2  to  3  inches  of  the  liquid  above 
the  eggs. 

A  coal  oil  barrel  will  hold  about  150  dozen  eggs.  When 
you  get  the  barrel  lull,  spread  an  old  cloth  on  top  of  the  eggs, 
and  cover  the  cloth  an  inch  or  more  with  lime  settlings  that 
were  left  in  the  barrel  after  dipping  the  water  off.  Do  not 
have  the  cloth  hung  over  the  top  of  barrel  or  it  will  cause  the 
pickle  to  run  out.  Do  not  use  the  pickle  but  once,  but  make 
a  fresh  pickle  for  each  barrel  of  eggs.  After  the  eggs  have 
been  in  pickle  for  thirty  days  examine  them.  Keep  them  in 
a  dry,  cool  place.  Be  particular  to  have  pure  drugs  to  make 
your  pickle.  Buy  an  egg  tester  (I  will  send  you  one  for  50 
cents),  and  examine  every  egg  particulary  before  preserving. 
Any  that  are  not  strictly  fresh  mark  immediately.  You  can 
sell  them  for  at  least  as  much  as  you  paid  for  them.  Then 
preserve  the  fresh  ones.  Do  not  put  in  any  cracked  eggs,  as 
they  will  spoil.  To  clean  coal  oil  barrels  burn  them  out,  fill 
with  water  and  let  soak  several  days. 

The  lime  must  be  of  the  finest  quality,  free  from  sand 
and  dirt — lime  that  will  slack  white,  fine  and  clean.  Have 
the  salt  clean,  and  the  water  pure  and  sweet,  free  from  all 
vegetable  or  decomposed  matter. 


114  ORNAMENTAL    CONFECTIONERY. 

Slack  the  lime  with  a  portion  of  the  water,  then  add  the 
balance  of  the  water,  the  salt  and  other  elements.  Stir  well 
three  or  four  times  at  intervals,  and  then  let  it  stand  until 
well  settled  and  cold.  Either  dip  or  draw  off  the  the  clear 
pickle  into  the  cask  or  vat  in  which  it  is  intended  to  preserve 
the  eggs.  When  the  cask  or  vat  is  filled  to  a  depth  of  15  to 
18  inches,  begin  to  put  in  the  eggs,  and  when  they  lie,  say 
about  one  foot  deep,  spread  around  over  them  some  pickle 
that  is  a  little  milky  in  appearance,  made  so  by  stirring  up 
some  of  the  very  light  lime  particles  that  settle  last,  and  con- 
tinue doing  this  as  each  lot  of  eggs  is  added.  The  object  in 
doing  this  is  to  have  the  fine  particles  drawn  into  the  pores 
of  the  shells,  as  they  will  be  by  a  kind  of  inductive  process, 
and  thereby  completely  seal  the  eggs.  Care  should  be  taken 
not  to  get  too  much  of  the  lime  in;  that  is  not  enough  to  settle 
and  stick  to  the  shell  of  the  eggs,  and  render  them  difficult  to 
clean  when  taken  out. 

The  chief  cause  of  thin,  watery  whites  in  limed  eggs  is 
that  they  are  not  properly  sealed  in  the  manner  described. 
Another  case  is  the  putting  into  the  pickle  old  stale  eggs  that 
have  thin,  weak  whites.  When  the  eggs  are  within  4  inches 
of  the  top  of  the  cask  or  vat,  cover  it  with  factory  cloth,  and 
spread  on  two  or  three  inches  of  the  lime  that  settles  in 
making  the  pickle,  and  it  is  of  the  greatest  importance  that 
the  pickle  be  kept  over  this  lime.  A  tin  basin  (holding  about 
6  or  8  dozen  eggs)  punched  quite  full  of  inch  holes,  edge 
muffled  with  leather,  and  a  suitable  handle  about  3  feet 
long  attached,  will  be  found  convenient  for  putting  the 
eggs  into  the  pickle.  Fill  the  basin  with  eggs,  put  both 
under  the  pickle  and  turn  the  eggs  out;  they  go  to  the  bottom 
without  breaking. 

When  the  time  comes  to  market  the  eggs  they  must  be 
taken  out  of  the  pickle,  cleaned,  dried  and  packed.  To  clean 
them,  secure  half  of  a  molasses  hogshead,  or  srmething  like  it, 
fill  the  same  half  full  of  water.  Have  a  sufficient  number 
of  crates  the  right  size  (to  hold  20  or  25  dozen  eggs)  made 
of  lath  or  other  slats,  placed  about  a  J  of  an  inch  apart. 
Sink  one  of  these  crates  into  the  half  hogshead,  take  the  basin 
used  to  put  the  eggs  into  the  pickle,  dip  the  eggs  by  raising 
it  up  and  down  in  the  water,  and  if  necessary  to  properly 
clean  them  set  the  crate  up  and  douse  water  over  the  eggs  ; 
then  if  any  egg  are  found,  when  packing,  that  the  lime  has 
not  been  fully  removed  from,  they  should  be  set  out  and  all 
the  lime  cleaned  before  packing.  When  the  eggs  are  care- 


THE    ART    OF    BAKING.  115 

fully  washed,  they  can  be  set  out  in  a  suitable  place  to  dry, 
in  the  crates.  They  should  dry  quickly,  and  be  packed  as 
soon  as  dry.  In  packing  the  same  rules  should  be  observed 
as  in  packing  fresh  eggs. 

408.    EGG  PRESERVING. 

Germans  take  i  Ib  of  fresh  slacked  lime  to  100  eggs,  pile 
your  eggs  in  a  strong  barrel  broad  side  down,  and  pour  only 
the  clear  lime  water  on  top  of  the  eggs  so  it  will  stand  one  inch 
above  the  eggs,  then  put  a  heavy  piece  of  paper  on  top, and  lay  the 
thick  lime  that  settled  down  on  top  of  the  paper;  from  time  to 
time  add  fresh  lime  water,  so  that  you  always  keep  one  inch 
above  the  eggs.  These  eggs  will  keep  one  year  or  more. 

409.    AMERICAN  EGG  PRESERVING. 

To  each  patent  pail  lull  of  water  add  2  Ibs  of  fresh  slacked 
lime  and  i  Ib  of  salt,  mix  well.  Fill  your  barrel  half  full  with 
this  fluid,  put  your  eggs  down  in  it  any  time;  after  June  always 
keep  the  fluid  one  inch  over  the  eggs. 


411.    FLAVORING  EXTRACTS. 

The  following  proportions  of  oils  and  alcohol  make  a 
better  extract  than  can  be  obtained  from  most  of  the  prepara- 
tions manufactured  for  sale.  Bakers,  confectioners  arid  families 
will  find  it  to  their  interest  to  manufacture  their  own  extracts 
from  these  recipes. 

412.  VANILLA  EXTRACT. 

2  oz  vanilla  beans,  6  oz  alcohol,  4  oz  water;  cut  and  pound 
the  beans,  put  the  whole  in  a  glass  bottle,  let  it  stand  2  or  3 
weeks,  shake  it  up  once  in  a  while,  and  it  i?  ready  for  use. 

413.   CHEAP  VANILLA  EXTRACT. 

4  oz  vanilla,  i  Ib  tonka  beans,  2  qt  alcohol,  I  pt  water. 

414.   EXTRACT  OF  ANISE. 

1  oz  anise  oil,  i  pt  alcohol. 

415.   EXTRACT  OF  CLOVES. 

2  oz  oil  of  cloves,  i  pt  alcohol. 

416.   EXTRACT  OF  CINNAMON. 

1  oz  ceylon  oil,  i  pt  alcohol. 

417.   EXTRACT  OF  BITTER  ALMONDS. 

2  oz  oil  of  bitter  almonds,  i  pt  alcohol. 

418.    EXTRACT  OF  CAPRICUM 
4  oz  powdered  cayenne  pepper,  i  pt  alcohol. 

419.   EXTRACT  OF  GINGER. 

8  oz  green  Jamaica  ginger,  i  pt  alcohol;  let  stand  one 
month,  then  filter  and  use. 

420    EXTRACT  OF  SARSAPARILLA. 
2  oz  oil  of  sassafras,   2  oz  oil  of  wintergreen,  i  pt  alcohol. 

421.   EXTRACT  OF  LEMON. 
2  oz  oil  of  lemon,  the  best,  i  pt  alcohol,  mix  and  use. 

422.   EXTRACT  OF  PEPPERMINT. 
2  oz  oil  of  peppermint,  i  pt  alcohol,  mix  and  use. 

423.   EXTRACT  OF  WINTERGREEN. 
i  oz  oil  of  wintergreen,  i  qt  alcohol,  mix  and  use. 
VANILLA  AND   TONKA  EXTRACT. 

4  ozs  vanilla,  i  Ib  tonka,  2  qts  alcohol,  i  pt  water.  Chop 
or  pound  the  beans  and  put  them  in  the  alcohol  and  water  for 
three  weeks. 


ICE  CREAM. 

Put  2  Ibs  sugar,  4  eggs  and  vanilla  in  a  clean  kettle,  stir 
together  well  with  an  egg  beater,  and  add  4  qts  of  crerm, 
place  it  on  the  fire,  and  stir  constantly  until  it  is  about  to 
boil,  then  take  it  from  the  fire  and  strain  it  through  a  hair 
sieve  into  an  earthen  crock,  let  it  stand  till  cool  and  pour  it 
into  the  freezing-can  already  imbedded  in  broken  ice  and 
salt,  cover  and  turn  the  crank  slow  and  steadily  until  it  can 
not  be  turned  any  longer,  open  the  can  and  remove  the 
dasher.  Scrape  the  hardened  cream  from  the  sides  with  a 
long  handled  spatula,  then  beat  and  work  the  cream  until 
smooth.  Close  the  can,  draw  off  the  water  and  repack  with 
fresh  ice  and  salt,  and  let  rest  for  an  hour  or  two  to  harden. 

Ice  cream  is  often  made  from  fresh  unscalded  cream 
beaten  with  force  during  the  entire  freezing  process,  which 
makes  it  very  light  and  snowy.  It  also  increases  consider- 
ably in  quantity  (recipes  you  will  find  below).  Another  kind 
of  ice  cream  (called  Hokey-Pokey)  which  you  can  buy  on 
the  New  York'  streets  from  the  sons  of  sunny  Italy,  I 
would  like  to  mention:  Dissolve  2  oz  gelatine  in  |  pt  milk 
or  water,  then  4  qts  of  milk  and  8  eggs  slightly  beaten,  add 
1 1  Ib  sugar,  little  salt  and  the  yellow  rind  of  2  lemons,  put 
the  ingredients  into  a  clean  kettle,  set  on  the  fire  and  stir  till  it 
^begins  to  thicken,  then  remove  quickly,  and  pour  it  in'.o  an 
earthen  crock  and  continue  to  stir  it  till  nearly  cool.  Then 
add  your  gelatine  and  pour  the  whole  into  the  freezr  r,  an-i 
freeze  like  other  ices. 

424.  ICE  CREAM. 

6  qts  cream,  ij  Ib  sugar,  vanilla  flavor;  no  boiling. 

425.  ICE  CREAM. 

6  qts  cream,  ij  Ib  sugar,  i  pt  glucose,  flavor;  no  boiunj» 

426.   CHOCOLATE  ICE  CREAM. 

6  qts  cream,  2  Ibs  sugar,  J  Ib  chocolate;  no  boiling 

421.   LEMON  ICE  CREAM. 

6  qts  cream,  2  Ibs  sugar,  4  lemons;  no  boiling. 


118  ORNAMENTAL    CONFECTIONERY. 

428.   RASPBERRY  AND  STRAWBERRY  ICE  CREAM. 

6  qts  cream,  i|  Ib  sugar,  i  qt  berries;  no  boiling.  Put  the 
ripe  berries  in  a  flannel  bag,  add  a  little  sugar,  and  hang  the 
bag  on  a  nail;  put  a  basin  under  to  catch  the  juice. 

429.   CHEAP  ICE  CREAM. 

5  qts  milk,  ij  Ib  sugar,  J  Ib  corn  starch;  dissolve  the 
starch  in  i  qt  milk,  then  mix  altogether,  stir  it  and  let  it 
come  close  to  a  boil;  flavor  to  suit. 

430.   ICE  CREAM. 

Put  4  eggs,  8  yolks,  J  Ib  sugar,  i  qt  milk  on  the  fire,  beat 
it  well,  but  do  not  let  it  come  to  a  boil;  strain  and  freeze,  flavor 
to  suit  your  taste. 

COFFEE  ICE  CREAM 

i  qt  best  cream,  ^  pt  of  strong  Mocha  coffee,  14  ozs  white 
sugar,  8  yolks.  Mix  these  ingredients  in  a  porcelain-lined 
basin.  Place  on  fire  to  thicken.  Rub  through  hair  sieve  into 
a  basin.  Put  into  freezer  and  freeze. 

CHOCOLATE  ICE  CREAM. 

3  pts  best  cream,  12  ozs  sugar,  4  eggs,  a  tablespoonful 
of  extract  vanilla,  a  pint  rich  cream  whipped,  6  ozs  chocolate. 
Dissolve  chocolate  in  small  quantity  of  milk  to  smooth  paste. 
Now  mix  it  with  cream,  sugar,  eggs  and  extract.  Place  all  on 
fire,  stir  until  begins  to  thicken.  Strain  through  hair  sieve. 
Place  in  freezer;  when  nearly  frozen,  stir  in  lightly  the  whipped 
cream,  and  i  tablespoonful  extract  vanilla,  and  finish. 

CHOCOLATE  ICE  CREAM. 

i  qt  rich  sweet  cream,  J  Ib  granulated  sugar,  2  ozs  cho- 
colate flavored  with  2  teaspoonfuls  of  extract  vanilla.  Be  very 
careful  to  have  chocolate  rubbed  to  smooth  paste  by  having 
milk  warm  and  adding  very  small  quantity  at  a  time.  Add  all 
together  and  freeze. 

CRUSHED   STRAWBERRY  ICE  CREAM. 

3  pts  best  cream,  12  ozs  sugar,  2  whole  eggs.  Mix  all 
inpbfcelain-lined  basin;  place  on  fire;  stir  constantly  to  boiling 
point.  Remove  and  strain  through  hair  sieve.  Place  in 
freezer  and  freeze.  Take  i  qt  ripe  strawberries,  select,  hull, 
and  put  in  a  china  bowl.  Add  6  ozs  sugar,  crush  all  down  to 
pulp.  Add  this  pulp  to  frozen  cream,  with  2  tablespoonfuls 
extract  vanilla,  mix  in  well.  Now  give  freezer  few  additional 
turns  to  harden. 


THE    ART    OF    BAKING. 

FRENCH  VANILLA   ICE   CREAM. 

i  qt  rich  sweet  cream,  J.  Ib  granulated  sugar,  yolks  of  6 
eggs.  Place  cream  and  sugar  in  porcelain  kettle  on  fire,  allow 
them  to  come  to  boil;  strain  immediately  through  hair  sieve, 
and  having  the  egg  well  beaten,  add  them  slowly  to  the  cream 
and  sugar  while  hot,  at  same  time  stirring  rapidly.  Place  on 
fire  again  and  stir  for  few  minutes.  Then  pour  into  the  freezer 
and  flavor  with  i  tablespoonful  extract  vanilla,  and  freeze. 

ITALIAN  ORANGE   ICE  CREAM. 

ij  pts  best  cream,  12  ozs  sugar,  juice  of  6  oranges,  2 
teaspoonfuls  extract  of  orange,  yolks  of  8  eggs,  and  pinch  of 
salt.  Mix  these  ingredients  in  porcelain-lined  basin,  stir  over 
fire  until  the  composition  begins  to  thicken.  Rub  and  pass  the 
cream  through  a  hair  sieve,  put  into  freezer  and  freeze. 

LEMON  ICE  CREAM. 

i  qt  best  cream.  8  ozs  sugar,  3  eggs.  Place  on  fire. 
Stir  constantly,  until  it  reaches  boiling  point.  Then  immed- 
iately remove  and  strain.  When  cold,  place  in  freezer,  and 
flavor  with  i  tablespoonful  extract  lemon  and  freeze. 

PEACH  ICE  CREAM. 

i  doz  of  best  and  ripest  red-cheeked  peaches;  peel  and 
stone;  place  in  china  basin,  crush  with  6  ozs  sugar.  Now  take 
i  qt  best  cream,  8  ozs  sugar,  2  eggs.  Place  all  on  fire  until  it 
reaches  boiling  point;  now  remove  and  strain;  place  in  freezer 
and  freeze.  When  nearly  frozen  stir  in  peach  pulp,  with 
teaspoonful  extract  almonds;  give  few  more  turns  of  freezer  to 
harden. 

HOW  TO  PREPARE  STRAWBERRIES  FOR  ICE 
CREAM. 

Pick  the  stems  off  the  berries  and  wash  them  and  run 
through  a  fruit  crushing  machine,  then  place  them  in  a  stone 
dish  and  add  enough  red  color  to  color  them  a  bright  red,  and 
leave  set  this  way  for  one  hour,  when  you  can  add  the  berries 
to  the  ice  cream,  which  will  color  the  cream  a  light  pink  color, 
and  the  berries  will  show  up  through  the  cream  like  bright  red 
crushed  berries. 

PEACHES  FOR  ICE  CREAM. 

Prepare  the  peaches  the  same  way  as  the  strawberries, 
(excepting  the  color),  add  a  little  red  and  yellow  color  to  make 
a  nice  rich  peach  color. 


120  ORNAMENTAL    CONFECTIONERY. 

HOW  TO   PREPARE   CHOCOLATE   FOR  ICE  CREAM. 

Take  5  Ibs  of  plain  liquor  chocolate  and  cut  it  up  fine  and 
place  it  in  a  farina  bojler  and  set  it  on  the  fire  and  stir  till  it  is 
well  melted,  then  take  6  Ibs  of  sugar  and  i  Ib  of  glucose  and 
i  qt  of  water  and  place  the  sugar,  glucose  and  water  in  a 
copper  pan  and  set  on  the  fire  and  cook  to  35°  on  syrup 
gauge,  or  a  thin  syrup,  then  take  a  dipper  and  pour  the  syrup 
into  the  chocolate  in  a  fine  stream,  stirring  the  chocolate  well 
all  the  time,  and  continue  this  way  till  you  have  all  the  syrup 
added  to  the  chocolate,  then  stir  the  chocolate  well  till  quite 
smooth,  then  set  it  away  in  a  cool  place  and  when  you  wish  to 
use  the  paste  in  ice  cream  take  i  or  2  Ibs  of  the  paste  and 
place  it  in  a  pan,  and  set  the  pan  in  warm  water  and  when  the 
paste  is  melted  add  a  little  cream  to  the  paste  to  thin  it,  and 
then  add  it  to  the  ice  cream. 

BISCUIT   GLACE. 

i£  pt  cream,  12  ozs  sugar,  8  yolks,  and  i  tablespoonful 
extract  of  vanilla.  Take  6  ozs  crisp  macaroons,  pound 
in  mortar  to  dust.  Mix  cream,  sugar,  eggs,  and  extract. 
Place  on  fire  and  stir  composition  until  it  begins  to  thicken. 
Strain  and  rub  through  hair  sieve  into  basin.  Put  into 
freezer;  when  nearly  frozen,  mix  in  macaroon  dust.  Another 
tablespoonful  extract  of  vanilla,  and  finish  freezing. 

HOW  TO  MAKE  WATER  ICES. 

Water  ices  are  always  best  when  made  from  fresh  fruits 
in  their  season,  such  as  peaches,  grapes,  currants,  berries, 
cherries,  pineapples,  lemons  and  oranges.  For  Winter  use  we 
find  currant,  grape  and  cherry  juice  are  the  most  popular. 
Cherry  and  grape  juice  boiled  in  bottles  and  kept  till  2  or  3 
years  old  are  good  stand  bys  and  are  handy  for  use.  The  fol- 
lowing formula  we  find  gives  the  best  satisfaction:  Take  6  qts 
of  water  and  add  2  qts  of  fruit  juice  (new  or  boiled)  a  d  add 
enough  sugar  to  make  a  syrup  of  20°  strength  (cold) 
with  the  syrup  gauge;  now  put  i  Ib  of  glucose  in  a  pan  and 
warm  it  a  little  and  then  mix  wi  h  the  syrup  and  add  enough 
citric  acid  to  make  the  syrup  a  little  tart,  then  color  to  suit  the 
fruit  you  are  using  (red  or  yellow  or  orange),  and  freeze  all  to 
a  stiff  ice,  when  it  is  ready  for  use.  If  you  wish  to  use  the 
water  ice  for  moulding  or  decoration,  make  your  syrup  weaker 
as  the  richness  of  the  sugar  will  cause  it  to  melt  much  sooner. 
For  orange  or  lemon  ice,  proceed  the  same  way,  only  adding 
the  grated  rind  and  strain  before  freezing. 


THE    ART    OF    BAKING.  121 

LEMON  WATER  ICE. 

Juice  6  lemons,  2  teaspoonfuls  extract  lemon,  i  qt  water, 
i  Ib  powdered  sugar,  i  gill  rich,  sweet  cream;  add  altogether 
and  strain.  Freeze  same  as  ice  cream. 

ORANGE   WATER  ICE. 

Juice  6  oranges,  2  teaspoonfuls  extract  orange,  juice  of  i 
lemon,  i  qt  water,  i  Ib  powdered  sugar,  i  gill  rich,  sweet 
cream;  add  all  together  and  strain.  Freeze  same  as  ice 
cream. 

RASPBERRY   WATER  ICE. 

Presr  sufficient  raspberries  through  hair  sieve  to  give  2  pts 
of  juice.  Add  i  Ib  sugar,  and  juice  of  i  lemon,  with  one 
tablespoonful  extract  raspberry.  Place  in  freezer  and  freeze. 

APRICOT  WATER  ICE. 

3  qts  water,  4  Ibs  sugar,  i  qt  apricot  pulp. 

PEACH   WATER  ICE. 

3  qts  water,  4  Ibs  sugar,  i  qt  peach  pulp. 

NECTARINE   WATER  ICE. 

3  qts  water,  4  Ibs  sugar,  i  qt  nectarine. 

CHERRY   WATER  ICE. 

3  qts  water,  4  Ibs  sugar,  i  qt  cherry  juice. 

RED  CURRANT   FRUIT   ICE. 

Put  3  pts  of  ripe  currants,  i  pt  red  raspberries,  \  pt  of 
water,  in  basin.  Place  on  fire  and  allow  to  simmer  for  few 
minutes,  then  strain  through  hair  sieve.  To  this  add  12  ozs 
sugar,  and  \  pt  of  water.  Place  all  into  freezing  can  and 
freeze. 


PRESERVES. 


DIRECTIONS  FOR  PRESERVING. 

Preserves  should  be  kept  carefully  from  air,  in  a  very  dry 
place;  if  they  stand  in  a  warm  place  they  will  mold.  They 
should  be  looked  at  2  or  3  times  in  first  2  months,  that  they 
may  be  gently  boiled  again  if  not  likely  to  keep.  It  is  sup- 
posed by  some  that  cheap  sugar  will  do  for  preserves;  this  is  a 
mistaken  idea;  the  very  best  sugar  should  be  used;  if  cheap 
sugar  is  used,  it  should  be  cleansed  and  scum  all  taken  off. 

AMOUNT  OF  SUGAR  TO  A  QUART  JAR. 

Cherries 6  ounces. 

Strawberries ;    8  " 

Raspberries 4  te 

Lawton  Blackberries ,  6  " 

Field              "            6  !' 

Quince . . 10  " 

Sour  Pears 8  «< 

Wild  Grapes 8 

Peaches 4  " 

Bartlett  Pears 6  « 

Pineapples 6  *« 

Crab-apples 8  " 

Plums 8  " 

Pie  Plant 10  " 

Sour  apples,  quartered 6  " 

Ripe  Currants 8  " 

Cranberries 12  <« 

.    PREPARING    FRUITS    FOR    PRESERVING. 

Boil  Blackberries,  moderately about  6  minutes. 

11  Plums                      «            «  10  " 

"  Raspberries           «           "     6  " 

«  Cherries                  "           ««     5  " 

"  Strawberries           "           "8  «« 

"  Whortleberries      u           «     5  " 

"  Pie  Plant,  sliced,               "   10  " 

«  Bart* ett  Pears,  in  halves "  20  " 

"•  Small  sour  Pears,  whole "  30  *' 


THE    ART    OF  BAKING.  123 

Boil  Peaches,  halves about  8  minutes. 

"     Peaches,   whole "  15  " 

(t     Pineapple,  sliced  |  in.  thick "   15  " 

"     Siberian  or  Crab-apple,  whole "  25  " 

tf     Sour  Apples,  quartered "   10  '* 

"     Ripe  Currants «     6  " 

"     WildGrapes "10  " 

"     Tomatoes "  60  " 

Pour  into  warm  jars.. 

CITRON  PRESERVES. 

Prepare  rind  into  any  form  you  desire;  boil  very  hard  fot 
39  or  40  minutes  in  water;  take  from  water  and  put  into  clear 
co:d  water;  allow  them  to  stand  overnight;  in  morning  change 
water  and  put  them  to  boil;  let  cook  until  they  have  entirely 
changed  color  and  are  quite  soft;  then  make  syrup,  allowing 
i£  pounds  white  sugar  to  i  pound  fruit;  then  add  fruit,  which 
needs  but  little  more  cooking.  Mace,  ginger  or  lemon  flavors. 

PRESERVED  PEACHES. 

Take  ripe,  but  not  soft  peaches.  Pour  boiling  water 
over  them  to  take  off  skins,  which  will  pull  off  easily.  Weigh 
equal  quantities  fruit  and  sugar;  put  them  together  in  earthen 
pan  overnight.  In  morning  pour  off  syrup,  boil  few  minutes; 
set  off  kettle,  take  off  scum.  Put  back  kettle  on  fire;  when 
syrup  boils  up  put  in  peaches.  Boil  them  slowly  f  of  an  hour; 
take  out  and  put  in.  jars.  Boil  syrup  15  minutes  more,  and 
pour  over  them. 

TO  PRESERVE  STRAWBERRIES. 

To  i  Ib  strawberries,  after  they  have  been  picked  over, 
add  i  Ib  sugar  ;  put  them  in  preserving  kettle,  over  slow 
fire,  until  sugar  is  melted,  then  boil  them  precisely  25  minutes 
fast  as  possible;  have  jar  ready  and  put  fruit  in  boiling  hot ; 
jar  should  be  heated  before  hot  fruit  is  poured  into  it,  other- 
wise it  will  break.  Cover  and  seal  jars  immediately;  set  in  a 
cool  place. 

RIPE  TOMATO  PRESERVES. 

Seven  Ibs  round  yellow  tomatoes  peeled,  7  Ibs  sugar,  juice 
3  lemons  ;  let  stand  together  overnight.  Drain  off  syrup  and 
boil  it;  skim  well,  then  put  in  the  tomatoes  and  boil  gently  20 
minutes.  Take  out  fruit  with  skimmer,  spread  on  dishes.  Boil 
syrup  down  till  it  thickens,  adding,  just  before  you  take  it  off 
fire,  juice  of  the  lemons.  Put  fruit  into  jars  and  fill  up  with 
hot  syrup.  When  cold,  seal  up. 


124  ORNAMENTAL    CONFECTIONERY. 

QUINCE  AND  APPLE  PRESERVES. 

Take  an  equal  amount  of  sweet  apples  and  quinces  ; 
weigh  them,  then  take  by  weight  an  equal  amount  of  sugar  ; 
pare,  quarter  and  core  the  fruit.  When  quince  is  boiled  ten- 
der, take  it  out ;  boil  apples  in  quince  wat«-r,  put  them  into 
syrup,  let  them  boil  until  they  look  red  and  clear — an  hour  and 
a  half  is  not  too  long.  Do  not  boil  quinces  in  syrup,  but  put 
layers  of  the  apple,  when  done,  into  jars  with  quince,  previ- 
ously cooked  tender  in  water,  and  pour  syrup  over  them. 

PRESERVED  QUINCES. 

Pare,  quarter  and  core  them,  saving  skins  and  cores.  Put 
quinces  over  fire,  with  just  enough  water  to  cover  them,  and 
simmer  till  soft,  but  do  not  let  them  cook  till  they  break. 
Take  out  fruit  and  spread  on  dishes  to  cool  ;  add  parings  and 
cores  to  water  in  which  quinces  were  boiled  ;  stew  it  an  hour, 
then  strain  through  jelly-bag ;  to  each  pint  of  this  liquor  allow 
a  pound  of  sugar.  Bjil  and  skim  this,  put  in  fruit  and  boil  15 
minutes.  Take  all  off  the  fire,  and  let  stand  in  deep  dish  24 
hours.  Then  drain  off  syrup,  let  it  boil,  put  in  quinces  and 
boil  15  minutes.  Take  out  fruit  again,  spread  on  dishes;  boil 
syrup  down  to  a  jelly,  nearly.  Put  fruit  into  jars  f  full,  and 
cover  with  the  syrup.  The  quinces  will  be  a  fine  deep  red  color. 

TO  PRESERVE  CURRANTS. 

To  10  Ibs  currants,  7  Ibs  sugar  ;  take  stems  from  7  Ibs 
currants,  press  the  juice  from  other  3  Ibs.  When  sugar  is  made 
into  hot  syrup,  put  in  currants  ;  boil  until  thick  and  rich. 

BRANDY  PEACHES. 

Drop  peaches  into  hot  water  ;  let  them  remain  till  skin  can 
be  ripped  off  ;  make  thin  syrup,  let  it  cover  fruit  ;  boil  fruit 
till  they  can  be  pierced  with  a  straw ;  take  it  out,  make  very 
rich  syrup,  and  add,  after  it  is  taken  from  fire,  while  it  is  still 
hot,  an  equal  quantity  of  brandy.  Pour  while  still  warm  over 
the  peaches  in  the  jar.  Peaches  must  be  covered  with  it. 


JELLIES  AND  JAMS. 


HOW  TO   MAKE   JELLIES. 

Put  the  fruit  in  stone  jar  placed  in  boiler  of  hot  water. 
When  fruit  is  sufficiently  softenrd,  strain  through  jelly-bag, 
place  juice  in  preserving  kettle  and  allow  i  Ib  of  sugar  to  pint 
of  juice.  Wnile  heating  juice  place  sugar  in  dish  in  oven; 
allow  juice  to  boil  20  minuies,  then  add  heated  sugar.  Let  all 
come  to  a  boil  and  remove  from  fire;  having  glasses  scalded, 
pour  in  brimming  full  and  allow  them  to  stand  in  the  sun  for 
at  least  a  day,  or  till  jelly  is  thoroughly  set;  cover  with  tissue 
paper  saturated  with  brandy,  and  over  all  paste  thick  white  or 
brown  paper. 

APPLE  JELLY. 

Take  apples,  wipe  and  slice  them;  use  seeds,  skins  and  all; 
cook  soft  in  cider  enough  to  cover  them;  strain  through  cloth 
laid  in  sieve;  add  a  pound  of  sugar  to  pint  of  juice  and  boil  up 
a  few  minutes. 

CRAB-APPLE    JELLT. 

Boil  apples  with  just  water  enough  to  cover  them  until 
tender.  Mash  with  spoon,  and  strain  out  juice.  Take  pint  of 
juice  to  pound  of  sugar;  boil  30  minutes,  strain  through  a  hair 
sieve. 

CALF'S  FEET  JELLY. 

Boil  2  calf's  feet,  well  cleaned,  in  gallon  of  water  till  re- 
duced to  a  quart,  then  pour  into  a  pan.  When  cold  skim  off  all 
fat,  take  jelly  up  clean;  leave  settlings  at  bottom;  puf  jelly  into 
saucepan,  with  pint  white  wine,  £  Ib  loaf  sugar,  and  juice  of 
4  lemons.  Add  the  whites  of  6  eggs,  well  beaten;  stir  all  well 
together,  put  on  fire,  let  boil  about  15  minutes  without  stirring. 
Pour  into  large  flannel  bag,  repeat  stirring  until  it  runs  clear; 
then  have  ready  large  china  basin. 

CIDER  JELLY. 

2  ozs  gelatine  dissolved  in  i  pt  cold  water.  In  20  minutes 
add  i  pt  boiling  water,  i  qt  cider,  i  Ib  sugar  (granulated),  and 
rind  and  juice  of  2  lemons.  Let  stand  on  stove  until  hot,  but 
do  not  boil.  Then  strain  into  moulds. 


1^6  ORNAMENTAL    CONFECTIONERY. 

CURRANT   JELLY. 

2  ozs  gelatine,  dissolved  in  i  pt  cold  water,  i  pt  wine,  i 
qt  boiling  water,  2  Ibs  granulated  sugar,  and  3  lemons,  grated, 
to  each  quart  of  juice. 

PLUM  JELLY. 

Take  as  many  plums  as  you  have,  pour  sufficient  boiling 
water  over  to  cover  them.  Pour  off  water  immediately,  drain, 
ing  them.  Put  plums  in  preserving  kettle  with  boiling  water 
enough  to  cover  again;  then  boil  till  plums  begin  to  open,  and 
some  juice  is  extracted.  Then  pour  off  liquid,  strain  it,  add  to 
each  pound  of  juice  i  Ib  sugar,  return  to  kettle;  boil  it  from 
20  minutes  to  £  hour,  as  it  may  require,  and  you  will  have  most 
delicious  jelly.  The  plums  may  be  used  for  pi  s  or  sauce. 

QUINCE  JELLY. 

Slice  quinces  without  either  paring  or  coring.  Put  them 
into  preserving  kettle;  just  cover  with  water;  put  over  fire,  boil 
until  soft.  Remove  from  stove,  strain  off  liquor.  To  every 
gallon  allow  4  Ibs  of  sugar;  boil  very  fast  until  it  becomes  a  stiff 
jelly. 

LEMON  JELLY. 

1  oz  gelatine,  soaked  in  \  pt  cold  water  i  hour;  add  i  pt 
boiling  water,  and  J  Ib  sugar,  extract  lemon  to  taste.     Stand 
on  stove  until  boiling.     Strain  into  mould,  set  in  cool  place. 

STRAWBERRY  OR  RASPBERRY  JELLY. 

Get  fine-colored,  fresh,  ripe  fruit;  put  over  fire  at  suffi- 
cient distance  for  juice  to  flow  slowly;  do  not  allow  it  to  run 
longer  after  it  is* perfectly  clear,  probably  20  minutes;  then  run 
through  jelly-bag  without  pressing.  If  juice  is  at  all  turbid, 
strain  again  through  muslin  into  pan,  simmer  it  ^  of  an  hour; 
then  add  i  Ib  sugar  to  each  pint  juice  and  boil  10  minutes 
longer. 

WINE   JELLY. 

2  ozs  gelatine,  soaked  2  hours  in  a  J  pt  cold  water;  i  pt 
white  wine  or  sherry;  i  lemon,  all  the  juice  and  ^  the  grated 
p?el;  i  teaspoonful  extract  bitter  almonds,  i  pt  white  sugar, 
i  pt  boiling  water.     Put  soaked  gelatine,  lemon,  sugar,  and 
extract  together,  and   cover   close  \  hour.     Pour   on   boiling 
water,  stir  and  strain.     Add  wine,  and  strain  again  through 
flannel  bag,   without  squeezing,  and  leave  in  mould,  wet  with 
cold  water  until  solid. 


THE    ART    OF    BAKING.  127 

BLACK  OR  RED   CURRANT   JAM. 

Time,  |  of  an  hour  to  i  hour.  To  every  pound  of  cur- 
rants allow  £  of  a  Ib  of  sugar.  Gather  currants  on  fine  day, 
pick  from  stalks.  Put  them  into  preserving  pan  with  sugar 
broken  into  small  pieces.  Bring  gradually  to  boil,  then  let 
simmer,  removing  scum  as  it  rises,  stirring  jam  constantly. 
When  done,%put  into  pots  with  brandy  paper,  or  paper  steeped 
in  starch,  over  them,  and  tie  them  down  closely. 

CHERRY  JAM. 

To  12  Ibs  cherries,  when  ripe,  weigh  i  Ib  sugar;  break  the 
stones  of  part,  and  blanch  them;  then  put  them  to  fruit  and 
sugar;  boil  all  gently  till  jam  comes  clear  from  the  pan. 

GOOSEBERRY   JAM. 

Time,  i£  hours,  f  Ib  loaf  sugar  to  i  Ib  red  gooseberries. 
Pick  off  stalks  and  buds  from  gooseberries,  bruise  them  lightly, 
boil  them  quickly  for  8  or  10  minutes,  stirring  all  the  time; 
then  add  sugar,  pounded  and  sifted,  to  fruit,  boil  quickly,  re- 
mov  ng  scum  as  it  rises.  Put  into  pots,  when  cold  cover  as 
above.  All  jams  are  made  much  in  the  same  way. 

PINEAPPLE   JAM. 

Peel,  grate,  and  weigh  the  apple.  Put  pound  to  pound  of 
pineapple  and  sugar.  Boil  it  in  preserving  kettle  30  or  40 
minutes. 

ICED  FRUITS  FOR  DESSERTS. 

Any  desirable  fruit  may  be  easily  iced  by  dipping  first  in 
the  beaten  white  of  an  egg,  then  in  sugar  finely  pulverized,  and 
again  in  egg,  and  so  on  until  you  have  the  icing  of  the  desired 
thickness.  For  this  purpose  oranges  or  lemons  should  be  care- 
fully pared,  and  all  the  white  inner  skin  removed  that  is  possi- 
ble, to  prevent  bitterness;  then  cut  either  in  thin  horizontal 
slices  if  lemons,  or  in  quarters  if  oranges.  For  cherries,  straw- 
berries, currants,  etc.,  chojse  the  largest  and  finest,  leaving 
st  ms  out.  Peaches  should  be  pared  and  cut  in  halves,  and 
sweet  juicy  pears  may  be  treated  in  the  same  way,  or  look 
nicely  when  pared,  leaving  on  the  stems  and  iced.  Pineapples 
sh  mid  be  cut  in  thin  slices,  and  these  again  divided  into 
quarters. 


SYRUPS  FOR  SODA  WATER. 

13  Ibs  granulated  sugar,  i  gallon  water,  boil  about  5 
minutes,  the  froth  of  the  white  of  an  egg  mixed  with  it  adds  to 
its  clearness,  skim  off,  strain  through  a  piece  of  flannel  while 
hot  and  add  i  pt  of  glucose;  keep  it  in  a  cool  place. 

431.    RASPBERRY  SYRUP. 

The  combination  press  will  press  the  juice  out  of  the  ber- 
ries very  nicely  and  can  be  bought  at  any  hardware  store.  To 
each  gallon  of  juice  add  13  Ibs  sugar,  dissolve  it  by  gentle  heat, 
not  to  exceed  125  degrees,  bottle  while  warm  and  cork  for 
future  use.  Mix  J  oz  acetic  acid  in  3  oz  water  and  add  to  each 
gallon  of  juice  before  bottling. 

432.    STRAWBERRY  SYRUP. 

Same  as  above. 

433.   PINEAPPLE  SYRUP. 

As  above. 

434.    SARSAPARILLA  SYRUP. 

Add  20  drops  of  wintergreen  and  sassafras  oils  in  a  wine- 
glass full  of  alcohol,  color  the  syrup  with  burnt  sugar  or  extract 
of  licorice. 

435,    CREAM  SYRUP 

Reduce  the  condensed  milk  to  the  consistency  of  cream 
by  adding  a  little  water,  then  add  an  equal  quantity  of  simple 
syrup. 

436.    CHOCOLATE  SYRUP. 

Melt  |  Ib  chocolate  and  stir  2  qts  of  syrup  through  it,  ready 
lor  use. 

437.   FOAM  ON  SODA  WATER. 

In  order  to  create  a  foam  that  will  stand  on  soda  water  when 
drawn  from  the  fountain  ail  you  have  to  do  is  to  incorporate 
with  the  syrup  a  certain  proportion  of  dissolved  gum  arabic. 
i  oz  of  gum  dissolved  and  added  to  i  gallon  of  syrup  will  be 
found  amply  sufficient  for  the  purpose. 

Bi-carbonate  of  soda  is  useful  and  harmless  in  preventing 
cream  from  souring  for  a  day  or  two,  especially  if  the  cream 
is  kept  on  ice  or  in  cold  spring  wate, 


THE    ART    OF    BAKING.  129 

% 

BLACKBERRY  SYRUP. 

i  gal  plain  syrup,  2  pts  blackberry  juice. 

BLACK   CURRANT  SYRUP. 

i  gal  plain  syrup,  2  pts  black  currant  juice. 

BLACK  RASPBERRY  SYRUP. 

i  gal  plain  syrup,  2  pts  black  raspberry  juice. 

CATAWBA  GRAPE  SYRUP. 

i  gal  plain  syrup,  i  pt  Catawba  grape  juice,  i  pt  Catawba 
wine. 

CHERRY   SYRUP. 

i  gal  plain  syrup,  2  pts  black  cherry  juice. 

CONCORD  GRAPE  SYRUP. 

i  gal  plain  syrup,   \\  pt  Concord  grape  juice,  J  pt  Con- 
cord grape  wine. 

CRANBERRY  SYRUP. 

i   gal  p1ain   syrup,  2   pts  cranberry  juice,  \  fl  oz  soluble 
essence  of  lemon. 

LIME  SYRUP. 

i  gal  plain  syrup,  2  pts  lemon  juice,  2  fl  oz  soluble  essence 
of  limes. 

PEACH  SYRUP. 

i    gal   plain   syrup,   2    pts   peach   juice,   J   fl   oz   peach 
essence. 

PINEAPPLE  SYRUP. 

i  gal  plain  plain  syrup,  2  pts  pine  apple  juice,  i  fl  oz  fruit 
acid  solution. 

PLUM  SYRUP. 

i  gal  plain  syrup,  2  pts  plum  juice. 

QUINCE  SYRUP. 

i  gal  plain  syrup,  2  pts  quince  juice. 

RASPBERRY  SYRUP. 

i  gal  plain  syrup,  2  pts  raspberry  juice. 

RASPBERRY  SYRUP. 

i  gal  plain  syrup,  i  pt  raspberry  juice,  i  pt  red  currant 
juice. 


ARTIFICIAL  FRUIT  SYRUPS. 


These  syrups  may  be  cheapened  by  substituting  glucose 
for  a  part  of  sugar  syrup.  I  do  not  recommend  this  substitu- 
tion except  for  cheapness,  and  the  syrups  made  therefrom  are 
inferior  in  quality,  do  not  keep  so  well,  and  are  not  fit  for  ex- 
port, but  only  lor  the  cheapest  class  of  trade.  For  high-class 
goods  crushed  sugar  should  alone  be  ust-.d. 

The  following  formulas  are  reduced  for  the  convenience 
of  small  manufacturers. 

APPLE  SYRUP. 

i  gal  plain  syrup,  8  fl  ozs  natural  apple  juice,  2\  ozs  tar- 
tartic  acid,  £  fl  oz  liquid  saffron,  \  fl  oz  apple  essence. 

APRICOT  SYRUP. 

i  gal  plain  syrup,  2  ozs  tartaric  acid,  {  fl  oz  liquid 
saffron,  -J  fl  oz  liquid  cochineal,  J  fl  oz  apricot  essence. 

BANANA  SYRUP. 

i  gal  plain  syrup,  2  ozs  tartaric  acid,  \  fl  oz  liquid  saffron, 
I  fl  oz  banana  essence. 

BITTER  ORANGE   SYRUP. 

i  gal  plain  syrup,  2  ozs  critic  acid,  2  fl  ozs  soluble  bitter 
orange  essence,  J  fl.  oz  liquid  saffron. 

NECTARINE  SYRUP. 

i  gal  plain  syrup,  ij  oz  crit:c  .acid,  J  fl  oz  nectarine 
essence,  £  fl  oz  liquid  cochineal,  J  fl  oz  caramel. 

PEACH  SYRUP. 

i  gal  plain  syrup,  8  fl  ozs  natural  peach  juice,  2  ozs  tar- 
taric acid,  J  fl  oz  liquid  saffron,  i  fl  oz  caramel,  £  fl  oz 
peach  essence. 

PEAR  SYRUP. 

i  gal  plain  syrup,  8  fl  oz  natural  pear  juice,  2  ozs  tar- 
taric acid,  ^  fl  oz  liquid  saffron,  ^  fl  oz  pear  essence. 


THE    ART    OF    BAKING.  131 

PINEAPPLE  SYRUP. 

i  gal.  plain  syrup,  8  fl  ozs  natural   pineapple  juice,  2  ozs 
citric  acid,  £  fl  oz  liquid  saffron,  £  oz  pineapple  essence. 

PLUM  SYRUP. 

i  gal  plain  syrup,  6  fl  ozs  natural  plum  juice,  i  oz  tartaric 
acid,  |  fl  oz  liquid  cochineal,  ^fl  plum  essence. 

QUINCE  SYRUP. 

i  gal  plain   syrup,   8  fl  ozs  natural  quince  juice,   2   ozs 
tartaric  acid,  ^  fl  oz  liquid  saffron,  J  fl  oz  quince  essence. 


RASPBERRY  SYRUP. 

plain  sy 
citric  acid, 


i  gal  plain  syrup,  8  fl  ozs  natural  raspberry  juice,  24  ozs 
:itric  acid,  J  fl  oz  raspberry  essence,  £  fl  oz  raspberry  color. 


-STRAWBERRY   SYRUP. 

i  gal  plain  syrup,  8  fl  ozs  natural  strawberry  juice,  2|  ozs 
citric  acid,  %  fl  oz  rubine,  J  fl  oz  strawberry  essence. 

SWEET   ORANGE   SYRUP. 

i  gal  plain  syrup,  2  ozs  critic  acid,  2  fl  ozs  soluble  sweet 
orange  essence,  £  fl  oz  liquid  saffron. 

TANGERINE  SYRUP. 

i  gal  plain  syrup,  3  fl  ozs  soluble  tangerine  essence,  2j 
ozs  citric  acid,  -J  fl  oz  liquid  cochineal. 

VANILLA  SYRUP. 

i  gal  plain  syrup,  3  fl  ozs  extract  vanilla,  J  fl  oz  caramel. 


438.   GUM  PASTE 

Gum  paste  or  traganth  is  the  stuff  from  wn*ch  all  beautiful 
cake  ornaments  are  made,  in  this  country  it  is  a  trade  by 
itself,  and  we  have  quite  a  number  of  large  factories  in  this 
kind  of  business,  I  will  give  you  an  idea  how  they  make  it: 

Soak  2  oz  of  traganth  gum  in  i  pt  ot  water  for  36  hours, 
then  press  through  a  piece  of  cloth,  put  it  into  a  large  stone 
macaroon  mortar,  have  everything  very  clean,  then  go  to  work 
and  rub  about  J  hour,  put  in  2  oz  of  xxxx  sugar  and  rub  again, 
then  put  in  another  2  oz  of  xxxx  sugar  and  rub  until  it  teels 
dry  and  looks  very  white,  then  put  it  into  a  stone  jar,  and  it  is 
ready  for  future  use. 

This  kind  of  work  needs  a  little  practice.  The  moulds 
you  can  buy  in  almost  any  baker  tool  supply  house,  but  a  good 
workman  makes  his  own  moulds,  as  the  most  of  them  are 
made  of  plaster-paris,  sulphur  or  lead.  After  you  have  your 
moulds  ready  take  a  small  piece  of  dough  out  of  the  jar, 
stiffen  it  with  J  oz  corn  starch  and  §  oz  xxxx  sugar  so  as  to 
have  a  nice  easy  working  dough,  out  of  this  dough  you  can 
imitate  most  anything,  then  press  your  dough  into  your  moulds, 
cut  the  dough  even  with  the  moulds,  take  a  pinch  of  dough  out 
of  the  jar,  stick  it  in  the  back  of  the  impression,  take  it  out 
and  lay  on  gauze,  and  let  them  dry,  bent  work  is  laid  on  roll- 
ing pins  or  different  shapes  of  wood,  or  tins  to  suit. 

439.   HOW  TO  MAKE  MOULDS. 

Grease  a  pane  of  glass,  lay  your  pattern  on  top  of  the 
glass;  to  make  things  plain  we  will  say  you  want  to  make 
dollars.  Put  your  new  dollar  on  the  glass,  oil  very  light,  put 
a  paste-board  ring  around  the  dollar,  which  is  a  little  larger 
in  size,  then  mix  some  plaster-paris  very  thin  and  pour  it 
into  the  ring,  in  less  than  an  hour  you  can  pick  it  up 
and  by  taking  out  the  dollar  you  have  got  the  mould. 

If  you  want  a  mould  of  a  dollar  on  both  sides  you  will 
have  to  leave  the  dollar  in  the  mould  scrape  the  mould  down 
about  half  the  thickness  of  a  dollar,  but  do  not  move  the 
dollar.  Bore  a  little  hole  on  each  side;  this  is  done  so  as  to 
have  the  mould  to  fit,  now  oil  the  whole  very  lightly,  put  the 
same  paste-board  ring  around  it,  and  put  some  more  plaster- 


THE    ART    OF   BAKING.  133 

pans  on  the  top  of  the  first  mould,  let  it  lay  6  hours  and  you 
can  then  take  it  apart,  be  very  careful.  These  moulds  must 
be  soaked  in  cotton  seed  oil  with  a  little  terpentine  for  one 
week,  take  them  out  and  dry  them  in  the  sun,  and  they  are 
then  ready  for  use.  Illustrations  of  this  kind  of  work  you 
will  find  on  other  pages. 

440.    ORNAMENTS  IN  GUM  PASTE,  OR  ALMOND 
PASTE. 

Graduated  stands,  cups,  tazzas,  baskets,  vases  and  a 
variety  of  other  ornaments  fitted  for  confectioners'  use,  may 
be  advantageously  imitated  in  gum  paste  or  almond  paste. 
The  moulds  used  for  making  any  of  these  are  to  be  lined 
with  either  kind  of  paste,  rolled  out  very  thin  and  gently 
pressed  into  the  mouldings  or  sunk  portions  of  the  moulds, 
so  that  when  the  objects  moulded  are  delivered  they  may 
turn  out  perfect. 

It  is  of  the  utmost  importance  that  the  different  pieces 
comprising  the  whole  edifice,  whether  this  consists  of  what 
is  generally  called  a  piece  montee  (a  term  usually  supposed 
to  mean  some  representation  of  architecture  in  the  form  of  a 
temple,  pavilion,  kiosk,  fountain,  castle,  ruin,  etc.),  or  of  bas- 
kets, vases,  stands,  etc. — should  be  thoroughly  dried  before 
they  are  stuck  together,  otherwise  the  ornament  would  be 
liable  to  give  way  and  fall  to  pieces.  Almond  and  gum  paste 
being  usually  colored  for  these  purposes,  it  is  useless  to  color 
them  afterwards.  When  the  body  of  the  ornament  is  colored, 
the  borders  or  other  decorations  should  be  white ;  when  it 
happens  that  the  vase,  etc.,  is  white,  the  ornamentation 
should  be  colored  either  brown,  pink,  blue  or  green,  using  in 
no  case  more  than  3  colors  ;  indeed  it  is  admitted  as  a  rule, 
that  2  colors  only  constitute  the  best  taste.  In  some  in- 
stances the  whole  ornament  may  be  wrought  in  pure  white  ; 
but  this  course  requires  the  greatest  precision  and  cor- 
rectness in  the  execution  of  the  whole  work,  as  the  ab- 
sence of  color  tends  to  expose  defects  more  distinctly  to 
the  eye. 

441.    ICING  AND  GUM  PASTE  ROSES. 

Rose  making  is  difficult,  and  it  takes  a  good  deal  of 
practice  and  patience.  I  advise  the  beginner  not  to  practice 
any  longer  than  J  hour  at  a  time.  25  years  ago  we  piped 
them  on  a  half  an  egg  shell,  but  they  now  have  a  certain 
kind  of  nail  for  it  in  the  shape  of  an  egg  shell;  the  head  of 
the  nail  is  about  I  inch  in  diameter,  arch  like,  the  pin  about 
2  inches  long.  After  all  the  nail  heads  have  been  greased 


134  ORNAMENTAL    CONFECTIONERY. 

lightly,  place  tnem  in  a  flat  box  filled  with  sugar  so  that  they 
stand  up,  the  centre  piece  of  a  rose  should  be  piped  with  a 
star  tube.  The  trick  of  making  roses  lies  in  the  turning  of 
the  nail;  small  roses  can  be  finished  at  One  operation,  larger 
sizes  get  handled  2,  3  and  4  times,  a  good  rose  maker  gives 
the  nail  2  or  3  rotations  without  interruption.  Gum  paste 
roses  are  made  with  pincettes  of  different  shapes,  the  leaves 
are  flattened  out  on  a  piece  of  glass  and  put  together  on  the 
nail. 

442.    GUM  PASTE  EGGS. 

Wash  2  oz  of  traganth  gum  free  from  dirt,  put  it  in  a 
basin  with  water  enough  to  cover  it,  let  it  stand  a  day  to  dis- 
solve; squeeze  it  through  a  cloth,  taking  care  that  every- 
thing is  perfectly  clean,  or  it  will  spoil  the  color;  put  it  in  a 
marble  mortar,  adding  gradually  12  to  16  ounces  of  XXXX 
sugar,  sifted  through  a  lawn  sieve ;  work  it  well  with  the 
pestal  until  it  is  incorporated  and  becomes  a  very  white, 
smooth  paste ;  put  it  into  a  glazed  pot,  cover  the  paste  with 
a  damp  cloth  to  exclude  the  air.  When  it  is  wanted,  take  a 
little  of  it  and  put  it  on  a  clean  marble,  and  work  some  more 
sugar  (which  has  been -sifted  through  a  lawn  sieve)  with  the 
fingers  until  it  is  a  firm  paste,  which  will  bieak  when  pulled. 
If  it  is  not  stiff  enough  it  will  roll  under  the  knife  when  you 
cut  it  from  the  impression  ;  if  your  paste  works  harsh  and 
cracks  it  has  too  much  gum  in  it,  and  will  require  a  little 
water  to  work  it  down.  For  coloring  the  paste,  use  prepared 
cochineal  or  vegetable  color.  These  require  wooden  moulds. 
If  you  have  not  got  boxwood  egg  moulds,  you  can  make 
some  moulds  iromthe  following  composition ;  mix  one  pound 
of  Scotch  glue,  J  pint  of  water,  J  pound  of  \vhite  resin,  \ 
pound  of  Burgundy  pitch,  J  pint  of  linseed  oil;  melt  the  glue, 
resin  and  pitch  in  a  pan  on  a  slow  fire  or  in  an  ordinary  glue 
pot ;  sift  some  powdered  whiting  through  a  fine  sieve  on  a 
table  ;  make  a  hole  in  the  centre  of  the  whiting  and  pour  in 
the  oil,  which  has  been  previously  warmed,  and  then  add 
other  ingredients,  and  mix  the  whole  into  a  smooth  paste, 
which  must  be  kept  warm  until  used.  Take  a  piece  of  the 
composition  and  knead  it  well ;  then  roll  it  into  a  sheet  about 
2  inches  thick  ;  take  the  impression  of  half  the  egg  length- 
ways, and  cut  away  the  superfluous  composition.  This  will 
require  2  or  3  days'  drying  before  the  mould  is  ready  for  use. 
Now  to  make  the  sugar  eggs:  Roll  out  the  gum  paste  into  a 
thin  sheet  on  a  marble  slab,  and  cut  off  pieces  and  form  into 
the  half  egg  shape,  and  with  a  knife  cut  away  the  paste  out 
side  the  shape ;  now  take  them  out  of  the  mould  and  dry 


THE    ART    OF    BAKING.  135 

them  for  a  few  hours  in  the  stove  ;  when  dry  join  the  two 
halves  together  with  piping  or  ribbon,  If  you  require  them 
to  look  like  the  natural  egg,  without  anv  decoration,  insert  a 
strip  of  gum  paste  inside  the  edge  of  one  of  the  halves,  join 
the  other  half  to,  so  that  it  fits  like  a  boxlid,  disguising  the 
marks  with  a  little  gum  paste  softened  down  with  water; 
trim  them  down  with  a  knife. 


ORNAMENTAL  CONFECTIONERY. 

The  principal  thing  in  making  confectionery  is  to  know 
how  to  boil  the  sugar,  and  its  tendency  to  granulation  while 
and  after  the  boiling  is  done.  Confectioners  use  two  methods 
to  determine  the  proper  time,  one  is  that  of  the  common  finger 
test,  the  other  method  is  that  of  the  thermometer;  cream  of 
tartar  is  generally  used  to  prevent  granulation. 

443-    LIST  OF  TOOLS. 

i  furnace,  T  copper  boiler,  i  thermometer,  i  marble  and 
4  iron  rods  J  inch  square  to  go  around  the  marble  and  keep 
sugar  from  running  off,  also  a  candy  shears  and  hook,  a  batch 
and  a  pallet  knife;  these  tools  are  needed  to  run  business  on  a 
small  scale;  for  wholesalers  there  are  very  handy  tools  in  the 
market,  such  as  revolving  steam  pans,  batch  warmers,  droo 
machines,  rollers,  etc.,  etc. 

444.    CLARIFYING. 

The  clarifying  and  boiling  of  sugar  to  the  different  degrees 
is  the  base  or  key  to  all  sorts  of  candymaking. 

15  Ibs  sugar,  3  qts  water,  i  white  of  egg,  which  is  beat  up 
with  i  pt  water,  put  the  whole  into  the  boiling  pan,  as  soon  as 
it  comes  to  a  boil  add  i  pt  water,  when  it  rises  again  add  an- 
other |  pt  water,  this  prevents  the  scum  from  boiling  into  the 
sugar  and  makes  it  rise  to  the  top;  now  is  the  time  to  take  all 
the  scum  off,  when  done  dip  in  your  finger,  and  if  a  drop  hangs 
from  it,  it  is  the  "I"  degree,  called  "  The  pearl." 

445*   FINGER  TEST. 

I.  THREAD. 

Cover  your  preserving  pan  bottom  two  or  three  inches 
deep,  boil  it  briskly  over  a  clear  fire  for  a  short  time,  then  dip 


136  ORNAMENTAL    CONFECTIONERY. 

in  your  finger  and  put  it  to  your  thumb,  if  on  separating  them 
a  small  string  of  sugar  adheres  to  each  it  is  boiled  to  the  degree 
"pearled". 

II.  BLOWN. 

After  you  have  ascertained  that  the  sugar  is  boiled  to  the 
degree  called  pearled  put  in  the  skimmer  and  let  it  boil  a 
few  minutes,  then  shake  it  out  of  the  sugar  and  give  it  a  blow. 
If  sugar  flies  from  the  skimmer  in  small  bladders  it  is  boiled 
to  the  degree  called  "blown". 

III.  FEATHER. 

Continue  to  boil  the  sugar  from  blown  for  a  short  time 
longer;  take  out  the  skimmer  and  give  it  a  jerk  over  the  pan, 
then  over  your  head,  and  if  sugar  flies  out  like  feathers  it  is 
boiled  to  the  degree  called  "feather". 

IV.  BALL. 

To  know  when  the  "ball"  has  been  acquired,  first  dip  your 
finger  into  a  basin  of  cold  water;  then  apply  your  finger  to  the 
syrup,  taking  up  a  little  on  the  tip  and  dipping  it  into  the  water 
again;  if  upon  rolling  the  sugar  with  the  fingers  and  thumb  you 
can  make  it  into  a  small  ball,  that  is  what  is  termed  the  "small 
ball";  when  you  can  make  a  larger  and  harder  ball,  which  you 
could  not  bite  without  its  sticking  unpleasantly  to  the  teeth, 
you  may  be  satisfied  that  is  the  "large  ball". 

V.  CRACK. 

Boil  the  sugar  from  the  degree  called  ball  a  little  longer; 
dip  your  stick  into  water,  then  into  the  sugar  and  again  into 
the  water.  If  it  cracks  under  your  teeth  it  is  boiled  to  the 
degree  called  "crack". 

VI.  CARAMEL. 

Boil  the  sugar  still  further,  dip  a  stick  or  your  finger  into 
water,  then  into  the  sugar,  and  again  into  the  water.  If  it 
snaps  like  glass  it  is  of  the  highest  degree,  called  "caramel", 
and  must  be  taken  off  the  fire  immediatety,  for  fear  of  burn- 
ing. 

446.   THERMOMETER. 

The  pearl  is  to  boil  to  220  degrees;  the  small  thread  228 
degrees;  the  large  thread  236  degrees;  the  blow  240  degrees; 
the  feather  242  degrees;  the  small  bill  244  degrees;  the  large 
ball  250  degrees;  the  small  crack  261  degrees;  the  hard  crack 
281  degrees;  the  caramel  360  degrees. 


THE    ART    OF    BAKING.  137 

447.    ICE  CREAM  CANDY. 

5  Ibs  sugar,  i  qt  water,  j  Ib  butter,  J  oz  cream  of  tartar, 
boiled  to  280  degrees  (add  cream  of  tartar  and  butter  when  it 
starts  boiling),  pour  on  the  marble,  shove  together  when  cool 
enough,  put   onto  the  hook,  and  flavor  while  pulling  back 
and  forth  until  it  is  white,  put  back  on  the  table,  and  form  to 
suit. 

448.    CHOCOLATE  ICE  CREAM  CANDY. 
As  above,  add  \  Ib  grated  chocolate  just  before  you  start 
pulling. 

449    STRAWBERRY  ICE  CREAM  CANDY. 

As  above,  add  strawberry  flavor  and  a  little  cochineal  in 
place  of  chocolate. 

450.  VANILLA  CARAMELS. 

6  Ibs  sugar,  4  Ibs  glucose,    ij  Ib  butter,    2  qts  sweet 
cream,  boil  to  280  degrees  (add  the  butter  when  it  has  boiled 
10  minutes),  pour  on  the  marble  and  cut  in  small  squares; 
while  boiling  it  must  be  stirred  constantly. 

451.  VANILLA  CARAMELS. 

10  Ibs  sugar,  2  Ibs  better,  3  qts  milk,  J  oz  cream  of  tar- 
tar, vanilla;  stir  while  boiling  as  above. 

452.   IMITATION  EGGS  IN  GRAINED  SUGAR. 

These  can  only  be  made  with  egg-shaped  moulds  of 
metal  or  wood.  If  made  of  the  former  material,  the  two 
halves  must  be  slightly  oiled  before  being  used,  and  if  of  the 
latter,  soaked  in  water  and  dried  with  a  sponge  afterwards, 
as  they  require  to  close  perfectly  air-tight.  Only  one-half  of 
the  mould  must  be  filled  with  the  sugar,  while  an  assistant 
must  be  ready  to  instantly  close  the  mould  up  and  turn  it 
round  to  distribute  the  contents  equally  all  over  the  inside. 
To  make  the  eggs  lighter  in  weight  some  of  the  syrup  may 
be  drained  from  the  interior  of  the  eggs  while  they  are  warm 
by  means  of  the  small  hole  in  the  end.  This  opening  may 
be  stopped  up  with  a  patch  of  the  grained  sugar  or  the  egg 
filled  with  yellow  fondant  cream  in  imitation  of  a  yolk.  The 
best  or  whitest  refined  sugar  is  used  for  these  goods  and  boiled 
to  a  "soft  ball",  or  about  240 — 245  degrees  by  the  thermo- 
meter. It  will  be  advisable  for  those  who  desire  to  manu- 
facture this  class  of  goods  to  use  small  boils  in  their  first 
attempt,  and  only  slightly  grain  the  same,  and  well  stir  that 
in  a  drop-pan  with  a  lip  to  it. 


138  ORNAMENTAL    CONFECTIONERY. 

453.   MALLOW  CUPS. 

They  are  made  by  placing  the  whites  of  I  doz.  eggs  in  a 
clean  copper  pan  and  beat  them  till  they  are  quite  stiff;  then 
place  2  Ibs  of  sugar  and  £  Ib  of  glucose  in  a  copper  pan  and 
J  pt  water  and  co  >k  to  225  degrees;  then  pour  it  on  the 
beaten  eggs  in  a  fine  stream,  beating  it  through  the  eggs  at 
the  same  time.  Now  place  egg  batch  on  a  strjng  steam 
bath  or  on  a  fire  covered  with  ashes  and  cook  to  a  stiff  prste, 
beating  all  the  time ;  try  the  paste  by  placing  a  little  in  cold 
water,  and  when  it  is  almost  as  stiff  as  caramels  it  is  ;  bout 
right  to  work  well ;  then  flavor  with  vanilla  and  let  the  batch 
set  on  the  steam  bath  so  as  to  keep  it  warm  while  you  get 
the  outside  ready.  For  the  outside  take  6  Ibs  of  sugar,  \  Ib 
glucose  and  i  qt  of  water  and  cook  to  320  degrees;  then 
pour  on  marble  and  when  it  is  cool  enough  to  handle  color 
pink  and  flavor  with  oil  of  rose  and  pull  on  the  hook  rapidly 
till  well  pulled ;  then  twist  the  air  cut  of  the  batch  and  flatten 
it  out  on  the  table  and  scrape  the  egg  batch  on  it ;  then 
wrap  the  pink  batch  around  the  egg  batch  and  pull  out  like 
stick  candy  and  cut  with  a  butter  cap  cutter. 

454.   BUTTERINES. 

i  Ib  of  white  sugar  and  2  Ibs  glucose,  i  Ib  butter,  J  pint 
good  rich  cream,  and  five  cocoanuts,  grated  fine,  and  placing 
all  in  a  copper  pan,  and  cook  to  a  stiff  paste,  about  as  hard 
as  caramels,  stirring  all  the  time  ;  then  add  the  grated  rinds 
of  2  good  oranges,  and  stir  through  the  batch ;  then  scrape 
the  contents  of  the  pan  upon  a  marble  and  spread  out  in  a 
sheet  half-inch  thick,  and  when  cold,  cut  in  pieces  ij 
inches  long,  J  inch  wide,  and  cover  in  good  choco- 
late coating,  leaving  a  streak  over  the  top  of  the  coating, 
and  when  cold  they  are  ready  for  the  counter. 

455.    MAPLE  CARAMELS. 

Same  as  450,  use  maple  sugar,  instead  of  A  sugar;  no 
flavor. 

456.    CHOCOLATE  CARAMELS 

6  Ibs  sugar,  4  Ibs  glucose,  i|  Ib  butter,  2  qts  sweet  cream, 
i^  Ib  cocoa  paste,  vanilla,  put  on  the  fire,  when  it  has  boiled  10 
minutes  add  the  butter  and  cocao,  stir  while  boiling  it  to  280 

degrees. 

457     CHOCOLATE  CARAMELS. 

10  Ibs  sugar,  2  qts  milk,  \\  Ib  butter,  ij  Ib  chocolate, 
J  oz  cream  of  tartar,  when  it  starts  boiling  add  the  cream  of 
tartar;  rest  as  above. 


THE    ART    OF    BAKING,  139 

458-    PEANUT  BARS. 

2  Ibs  kernels  to  i  Ib  sugar,  take  3  Ibs  sugar  and  J  oz 
cream  of  tartar,  put  dry  in  a  kettle,  set  on  the  fire,  stir  quick 
until  melted,  throw  in  the  nuts  slowly,  until  there  is 
enough  sugar  to  cover  them,  when  the  nuts  turn  to  a  light 
brown,  pour  the  batch  on  the  marble,  press  down  to  an  inch 
thickness  and  cut  while  warm. 

459.  PEANUT  BARS. 

Boil  5  Ibs  old  candy,  I  qt  water,  3  Ibs  glucose  to  280 
degrees,  put  in  the  nuts  and  work  as  above,  roast  the  nuts 
on  a  light  brown  before  using. 

460.  ALMOND  BARS. 

As  above,   use  almonds  in  place  of  peanuis. 

461.    COCOANUT  CAKES. 

Boil  5  Ibs  sugar,  i  pt  water  to  275  degrees,  remove  the 
syrup  from  the  fire  and  stir  in  5  fresh  grated  cocoanuts,  re- 
turn it  to  the  fire  and  boil  until  you  can  draw  a  thread  be- 
tween  your  finger  and  thumb,  stir  constantly  from  the  time 
the  nuts  are  put  in,  take  a  spoon  and  spread  it  with  a  fork 
to  any  size  or  shape. 

462.    COCOANUT  CREAM  BARS. 

5  Ibs  sugar,  i  qt  water,  boil  to  260  degrees,  put  in  5 
grated  cocoanuts,  let  boil  4  minutes,  stir  quick,  pour  on  the 
marble,  flatten  it,  cut  into  bars  when  cold. 

463.    CREAM  FOR  CHOCOLATE   DROPS. 

Boil  10  Ibs  sugar,  2j  qts  water,  J  oz  cream  of  tartar  to 
245  degrees,  put  it  into  a  very  cold  place,  when  lukewarm 
stir  the  mass  quick  with  a  spatula  until  it  turns  white  as  snow 
(put  in  vanilla  before  stirring),  it  will  keep  a  long  time  if  kept 
in  a  covered  stone  jar. 

464*   WALNUT  CANDY. 

2  qts  N.  O.  molasses,  2  Ibs  glucose,  i  qt  water,  boil  to 
280  degrees,  put  in  your  kernels  slowly,  turn  it  out  and  flat- 
ten it  on  the  marble,  cut  before  it  gets  cold,  you  can  leave 
me  glucose  out  if  you  like. 

465.    LEMON  ACID  DROPS. 

Boil  10  Ibs  sugar,  2  qts  water,  J  oz  cream  of  tartar  to  305 
degrees,  put  onto  the  marble  \  inches  thick,  spread  20  drops 
oil  of  lemon  and  ij  oz  tartaric  acid  evenly  over  the  hot 
sugar,  knead  the  whole  like  dough,  draw  it  out,  cut  or  roll 
it  into  drops  or  sticks  (always  keep  your  marble  oiled  when 
in  use. 


140  ORNAMENTAL    CONFECTIONERY. 

466.   OLD  FASHIONED  MOLASSES  CANDY. 

Stir  and  boil  I  gall.  N.  O.  molasses,  i  qt  water  to  a 
crack,  take  a  small  wet  stick,  dip  in  the  syrup  and  in  the 
cold  water  again,  now  take  the  little  sugar  there  is  on  your 
stick  between  the  teeth,  if  it  sticks  to  them,  it  must  be  boiled 
a  little  longer,  and  if  the  sugar  cracks  or  breaks  between  the 
teeth  it  is  ready  to  use,  when  nearly  done  put  in  a  J  ID 
butter,  pull  and  flavor  it  on  the  hook. 

467.    MOLASSES  CANDY. 

J  gall,  molasses,  i  qt  water,  5  Ibs  brown  sugar,  2  Ibs 
white  sugar,  boil  as  above  and  flavor  while  pulling. 

468.   TAFFY  CANDY. 

As  above,  pouring  it  into  trays  and  pans  without  pulling 
or  flavoring  it. 

469.    EVERTON  TAFFY. 

5  Ibs  C  sugar,  i  qt  water,  1 1  Ib  butter,  J  oz  cream  of 
tartar,  boiled  to  a  crack,  lemon  flavor. 

470.   CHOCOLATE  PASTE. 

5  Ibs  sugar,  3  qts  water,  i  Ib  chocolate,  \  Ib  butter,  J  oz 
cream  of  tartar,  vanilla,  boil  to  230  degrees,  then  add  the 
chocolate  and  butter,  stir  constantly,  boil  to  soft  ball  and 
run  it  into  greased  pans,  when  cold  it  will  cut  like  cheese. 

471.    CREAM  CHOCOLATE. 

5  Ibs  sugar,  i  Ib  glucose,  i  qt  sweet  cream,  i  Ib  choco- 
late, boil  to  a  ball. 

472.    STARCH  ROOM. 

Models  of  bonbon,  easter  eggs,  Christmas  goods,  etc., 
etc.,  are  generally  madeof  plaster  of  paris glued  one  inch  apart 
on  a  flat  board,  long  enough  to  reach  across  the  starch  trays, 
size  of  trays  2  feet  long  and  18  inches  wide,  with  sides  about 
ij  inches  high,  these  trays  get  filled  with  light  starch  and 
made  even  with  the  edges  by  a  ruler.  When  starch  is  ready 
the  impressions  are  made  by  gently  pressing  the  moulds 
their  full  depth  in  the  starch  until  all  are  full,  the  impressions 
get  filled  through  a  candy  funnel. 

473.    CREAM  BONBONS. 

5  Ibs  sugar,  i  Ib  glucose,  i  qt  sweet  cream,  i  Ib  cocoa 
paste,  mix  sugar  and  cream,  then  add  the  glucose,  when 
boiling  put  in  the  cocoa  paste,  boil  to  a  ball  degree  and  fill 
in  starch  trays,  when  hard  enough  take  them  out  and  put 
into  a  dry  place  for  2  or  3  days.  They  can  also  be  crystal- 
ized. 


THE    ART    OF    BAKING.  141 

474.  CRYSTALIZATION 

The  articles  to  be  crystalized  should  be  put  in  pans  hav- 
ing sides  2|  inches  high.  Then  put  in  a  copper  or  brass 
kettle  as  much  water  as  will  more  than  fill  the  pans.  Then 
add  7  Ibs  of  sugar  to  a  gallon  of  water  and  boil  by  thermo- 
meter to  225  degrees,  take  it  from  the  fire  and  let  it  cool  until 
blood  warm,  then  pour  upon  the  goods  sufficient  to  cover 
them,  put  them  in  a  warm  place  for  10  hours,  pour  off  the 
syrup  aud  let  them  dry  well  before  turning  them  out.  The 
principle  upon  which  the  above  is  conducted  is  readily 
comprehended.  When  water  is  cold  it  will  dissolve  but  a 
certain  quantity  of  sugar  and  no  more.  When  heat  is  ap- 
plied it  will  dissolve  a  much  greater  quantity.  When  taken 
from  the  fire  and  allowed  to  cool  the  superfluous  sugar  that 
was  held  in  solution  by  the  heat,  now  begins  to  form  itself 
in  crystals  and  is  deposited  on  the  sides  and  bottom  of  the 
vessel,  or  upon  the  goods.  Cream  figs,  cream  dates,  cream 
nuts  can  easily  and  without  trouble  be  crystalized  in  the 
above  manner.  No  cream  of  tartar  or  alcohol  must  be 
used. 

475,  SUGAR  SPINNING- 

Boil  I  Ib  sugar,  i  gill  water,  little  cream  of  tartar,  310 
degrees.  Any  workman  with  ordinary  ideas  of  symetry,  de- 
signs and  perspective  can  produce  efforts  in  sugar  spinning, 
which  surprise  themselves.  All  there  is  necessary  for  practice 
is  a  flat  piece  of  glass  well  oiled,  lay  the  glass  onto  the  de- 
sign you  want  to  make.  Dip  your  spoon  in  the  above  sugar 
and  trace  the  designs,  when  cool  put  them  together  with 
caramel.  Spun  sugar  is  used  for  many  decorative  purposes, 
such  as  falling  or  running  water,  etc.,  this  is  made  by  dip- 
ping a  docker  or  bunch  of  wires  into  the  sugar,  then  hold  an 
iron  bar  in  your  left  hand,  as  high  as  you  can  reach,  run  the 
docker  over  the  bar  as  quick  as  possible,  letting  it  nearly 
touch  the  floor.  Continue  this  until  there  is  a  skein  of  sugar 
that  looks  like  a  skein  of  silk,  the  threads  can  be  made  fine 
or  coarse  by  mo /ing  the  wires  slow  or  fast. 

476.    SACCHAROMETER. 

This  instrument  is  an  hydrometer  for  ascertaining  the 
specific  gravities  of  liquids.  It  is  made  in  glass  containing 
quicksilver,  as  the  thermometer,  divided  into  degrees  or 
scales.  When  immersed  in  pure  water  it  marks  zero,  which 
proves  that  the  water  contains  no  sugar.  The  advantages  of 
the  saccharometer  are  immense,  not  only  as  a  matter  of 
economy,  but  as  a  guide  to  the  workman,  who  cannot  work 


142  ORNAMENTAL    CONFECTIONERY. 

with  certainty  without  knowing  the  degrees  of  boiling, 
which  can  only  be  learned  by  practice.  For  example,  the 
pearl  marks  twenty-five  degrees  ;  the  thread,  large  or  small, 
thirty  degrees ;  the  blow  thirty  four  degrees  ;  the  feather, 
thirty-six  degrees ;  the  ball  fifty  degrees.  After  this  last 
degree  the  sugar  has  become  so  dense  and  thick  that  the 
saccharometer  can  no  longer  be  used.  The  remaining  de- 

frees,   the   crack  and  caramel,  must  be  determined  by  the 
nger  test. 

In  order  to  use  the  saccharometer  you  must  have  a  nar- 
row tin  tube  in  which  to  dip  up  a  quantity  of  the  boiling 
sugar.  This  tube  must  be  longer  than  the  saccharometer, 
and  have  a  handle.  Wet  the  saccharometer  and  drop  it  into 
the  tube  containing  the  boiling  sugar  and  it  wil  indicate  the 
degree  of  the  sugar.  Both  the  saccharometer  and  the  ther- 
mometer are  most  excellent  instruments  by  which  to  ascer- 
tain the  degrees  of  boiling  sugar. 

471.    NOUGAT  OR  CROQUANT. 

Weigh  2  Ibs  sugar  in  a  siuce-pan  and  a  few  drops  of 
lemon  juice,  set  on  the  fire,  as  soon  as  it  has  dissolved  add  and 
stir  in  i  Ib  of  chopped  almonds,  turn  it  out  on  the  oiled  marble 
and  roll  it  out  in  thin  sheets  and  cut  to  suit;  very  nice  looking 
ornaments  can  be  made  out  of  nougat,  such  as  temples, 
fountains,  churches,  baskets,  waterfalls,  vases,  etc.,  etc.  It  is 
also  cut  in  strips  and  ribbons  to  be  used  for  decorating  large 
ornaments  (see  illustrations). 

478.   NEW  ENGLAND  TAFFY. 

5  Ibs  of  standard  A  sugar  and  i  J  Ib  glucose;  dissolve  these 
in  water  and  cook  to  250  degrees,  then  add  3  pis  New  Orleans 
molasses  and  cook  to  260  degrees,  then  add  2  Ibs  Spanish  pea- 
nuts, and  boil  the  whole  batch  to  270  degrees.  Take  off  the 
fire,  and  add  3  oz  butter  and  2  oz  soda.  Pour  on  a  greased 
marble  and  form  to  suit, 

479.    SOFT  FONDANT. 

5  Ibs  sugar  and  3  pts  of  water;  place  it  on  the  fire  and  stir 
until  the  sugar  is  dissolved;  remove  the  scum,  boil  it  to  the 
"feather,"  then  pour  it  on  a  cold  marble  slab.  The  space  on 
the  marble  on  which  the  fondant  is  poured  should  be  inclosed 
with  iron  bars,  in  order  to  prevent  the  fondant  in  its  hot  fluid 
state  from  running  off  the  marble.  Let  it  remain  undisturbed 
until  it  becoms  quite  cold,  then  remove  the  bars,  sprinkle  a 
teaspoonful  of  cream  of  tartar  over  the  top,  and  by  means  of  a 


THE    ART    OF    BAKING.  143 

short  pallet  knife  you  scrape  in  the  outer  edges;  then,  with  a 
large  wooden  spatula,  you  work  the  sugar  to  and  fro  continuallv, 
without  rest,  until  the  whole  mass  granulates  into  a  smooth 
whue  paste,  which  you  can  no  longer  work  with  the  spatula; 
then  with  your  knife  immediately  scrape  off  that  which  has  ad- 
hered to  the  spatula,  and  scrape  all  together  on  the  marble  and 
knead  it  together  with  the  hands  into  one  compact  mass;  then 
place  it  in  an  earthen  tureen  and  it  is  ready  for  use. 

480.   PARAFFINS. 

Paraffiine  is  a  harmless  substance  obtained  from  the  tar  of 
coal  oil;  also  from  the  distillation  of  the  tar  cf  beechwood.  It 
is  a  tasteless,  inodorous,  fatty  matter,  fusible  at  112°,  and  resist- 
ing the  action  of  acids  and  alkalies.  It  is  so  named  from  its 
little  affinity  for  other  substances.  The  object  of  its  use  by 
the  confectioner  in  caramels  and  other  candies,  is  to  firm  them 
and  hold  them  in  shape.  The  paraffine  introduced  into  the 
boiling  sugar  dissolves  and  mixes  with  the  boiling  mass,  and 
on  cooling  concretes  and  holds  in  shape,  when  it  is  cut  into 
cubes;  the  cubes  are  then  wrapped  or  folded  in  neatlv  small 
squares  of  waxed  or  paraffine  paper;  this  is  done  in  order  to  pro- 
tect it  from  the  atmosphere,  and  thereby  prevent  them  from 
becoming  sticky.  The  quantity  of  paraffine  required  is  about 
one  ounce  to  each  two  pounds  of  sugar. 

481.   CARAMEL  ORNAMENTS. 

They  generally  require  moulds  out  of  lead  or  copper  in 
which  you  pour  your  boiling  sugar,  but  there  is  a  way  to 
make  these  kind  of  ornaments  without  moulds,  which  I 
would  like  to  explain. 

Cut  out  the  different  parts  of  the  ornament  into  paste- 
boar^,  put  them  onto  the  oiled  marble,  and  run  a  plain  tube 
of  icing  around  the  edge  of  the  patterns,  when  done  take  out 
your  pattern  andcontiniieuntilallthe  parts  oftheornaments  are 
done,  when  dry  pour  in  your  sugar,  boiled  to  280  degrees, 
when  cool  pick  them  up  and  put  together  with  caramel  or 
icing.  These  ornaments  can  be  crystallized  or  decorated 
with  icing  gum  leaves,  roses,  flowers,  paper  leaves;  you  can 
also  cast  the  different  parts  into  different  colors. 

4S2.   VANILLA  SUGAR. 

Cut  and  split  \  dozen  vanilla  beans,  and  pound  them 
with  £  Ib  'oaf  sugar  in  a  stone  mortar,  sift  it,  and  it  is  ready 
for  use ;  this  is  a  very  nice  flavor  for  charlottes,  meringue, 
creams  and  other  light  mixtures. 


144  ORNAMENTAL    CONFECTIONERY. 

483.   PAPIER  MACHEE. 

Soak  any  amount  of  white  paper  in  scalding  water  for 
ij  hour,  then  press  all  the  water  out  of  it,  and  pound  into  a 
smooth  pulp.  Now  add  4  oz  of  glue  dissolved,  and  |  Ib  pow- 
dered chalk  and  make  a  stiff  paste;  this  paste  can  be  used  in 
place  of  gum  paste. 

484.    PASTILLAGE. 

I  qt  water,  2  oz  of  gum  traganth,  soak  for  36  hours,  now 
press  it  through  a  cloth,  then  add  a  few  drops  glycerine  and 
equal  parts  of  icing  sugar  and  corn  starch,  and  make  a  nice 
paste  by  working  it  well;  this  paste  may  be  used  instead  of 
gum  paste. 

485.    ROCK  SUGAR. 

Boil  2  Ibs  sugar  to  a  crack,  and  stir  in  J  Ib  ornamenting 
icing,  let  it  cool  off,  turn  it  out,  and  break  into  suitable  pieces 
for  the  construction  of  rocks. 

436.  ALMOND  PASTE  FOR  STANDS  AND  ORNAMENTS. 

i  Ib  macaroon  paste,  i|  Ib  sugar,  i  oz  traganth,  soaked 
and  pressed  through  a  cloth,  and  a  little  rose  water;  put  all 
the  ingredients  in  a  kettle  and  set  on  a  slow  fire,  keep  stir- 
ing  for  20  minutes,  take  off,  add  the  juice  of  a  lemon,  and 
work  it  until  cool,  it  is  now  ready  for  use;  if  not  used 
directly  place  the  paste  under  a  basin,  and  it  will  keep  for 
months.  This  paste  can  be  used  in  place  of  gum  paste,  and 
is  very  handy  to  make  cake  stands,  pedestals,  etc.,  etc. 

487.   PANORAMA  EGGS.: 

These  require  a  special  mould,  extra  dry  starch  powder, 
and  deep  starch  coffers  or  boxes.  You  must  make  a  mould 
of  plaster  of  Paris,  as  follows  :  Form  a  wall  of  potters*  clay 
about  2|  inches  deep,  into  which  run  some  soft  plaster,  and 
while  it  is  yet  soft  press  into  it,  exactly  halfway,  an  egg  that 
has  been  well  greased.  As  soon  as  the  plaster  sets  remove 
the  egg  and  the  clay,  and  you  have  a  mould  with  the  im- 
pression of  half  an  egg  in  it.  Drill  a  small  hole  through  the 
mould  at  the  bottom  of  the  egg  impressjon  in  order  to  facili- 
tate the  escape  of  the  air  when  the  mould  is  in  use ;  trim  the 
mould  nicely  and  smoothly  on  the  outside.  When  the  mould 
is  perfectly  dried  fasten  on  the  flat  surface  a  piece  of  cork  or 
wood,  to  serve  as  a  handle.  Now  have  coffers  or  shallow 
boxes,  say  three  or  four  inches  deep;  fill  these  with  fine  dry 
starch  powder,  smooth  off  the  top  of  the  starch  with  a  ruler, 
and  with  your  mould  print  the  starch;  then  boil  your  sugar 


THE    ART    OF    BAKING.  145 

to  the  "feather"  degree,  and  by  means  of  a  confectioner's 
funnel  or  a  small  lip  pan,  fill  your  starch  prints  with  it;  sieve 
some  starch  powder  lightly  over  the  top  and  set  it  away  in  a 
moderately  warm  place  until  next  day.  Then  gently  remove 
the  castings  from  the  boxes,  and  with  a  soft  brush  carefully 
brush  off  any  adhering  starch.  Now  make  a  little  hole  in  the 
top  of  the  casting,  drain  off  the  syrup  contained  in  them, 
after  which  set  them  for  one  moment  on  a  wetted  towel  and 
then  gently  break  away  the  surrounding  sugar  and  you  have 
half  an  egg — the" outside  crystal  and  the  inside  smooth.  Now, 
in  the  pointed  end  of  the  egg,  make  a  small  hole,  and  in  one 
of  the  half  eggs  construct  your  panorama.  Place  a  small 
round  piece  of  glass  in  the  hole  at  the  end  and  fasten  it  with 
a  little  icing;  join,  also,  another  half  egg  to  it  with  icing,  thus 
forming  a  whole  egg;  conceal  the  joints  by  means  of  a  nar- 
row strip  of  gold  paper  and  you  have  a  'panorama  egg. 

A  much  easier  way  of  making  egg  moulds  is  as  follows: 
Take  a  sharp  scissors  and  cut  and  trim  the  edges  of  a  half  an 
egg  shell  lenghtways,  grease  the  shell  very  light,  and  fill  it 
up  with  thin  plaster  of  Paris,  when  set  take  off  thesh,  11,  put  a 
handle -onto  it,  and  it  is  ready  for  use.  If  you  like  to  have 
the  outside  mould  of  an  egg  turn  the  shell  over,  grease  them, 
put  a  paste  board  ring  around  it,  and  fill  up  with  plaster  of 
Paris.  Very  nice  moulds  are  made  by  not  greasing  at  all 
and  keeping  the  shells  onto  the  moulds 

488.    CONSERVE  SUGAR. 

The  proper  moulds  to  use  for  casting  this  sugar  are  com- 
posed of  plaster  of  Paris,  and  are  usually  made  in  several 
pieces,  so  as  to  facilitate  the  delivery  of  the  objects  cast  in 
them.  When  about  to  use  them  the  mould  should  be  taken 
to  pieces,  washed  clean,  and  put  to  soak  for  an  hour  or  two 
in  a  tub  of  lukewarm  water;  then  let  the  pieces  composing 
the  mould  be  put  together  and  tied  securely  with  a  string  and 
placed  in  proper  position  for  casting  the  sugar.  The  sugar 
must  be  boiled  to  the  "  soft  ball"  degree ;  add  a  few  drops  of 
acetic  acid,  and  work  a  small  portion  of  the  sugar  with  a 
small  wooden  spatula  up  against  the  side  of  the  pan  till  granu- 
lated ;  stir  this  into  the  body  of  the  sugar  till  it  acquires  an 
opalizedor  whitish  appearance;  as  soon  as  the  sugar  assumes 
this  states,  which  constitutes  "graining,"  pour  it  immediately 
into  the  ready  prepared  mould,  and  when  the  sugar  has  be- 
come perfectly  set  to  the  depth  of  about  one  quarter  of  an 
inch  on  the  sides  of  the  mould  reserve  it,  so  that  the  still 
fluid  centre  of  sugar  mav  run  off,  thus  you  will  have  the 


146  ORNAMENTAL    CONFECTIONERY. 

casting  hollow  in  the  centre ;  then  take  it  out  of  its  mould 
and  stand  it  up  to  drain  and  dry.  In  this  manner  vases, 
baskets,  eggs,  fruits,  birds,  animals,  fish,  flowers,  &c.,  may 
be  made ;  they  may  also  be  painted  in  colors  so  as  to  imitate 
nature  as  nearly  as  may  be.  The  finish  and  style  and  the 
degree  of  perfection  to  be  obtained  in  the  production  of  these 
beautiful  objects  must  greatly  depend  upon  the  amount  of 
knowledge  and  experience  possessed  by  the  practitioner;  yet 
it  is  to  be  remembered  that  an  indomitable  determination  to 
succeed  will  accomplish  wonders 

489.   APPLE  SUGAR. 

This  is  an  old  confection,  and  has  for  many  years  been 
much  used  in  France  as  a  healthful  and  nutritious  confection 
for  children.  The  following  is  the  recipe:  Cut  a  dozen  or 
more  pippins,  or  any  other  full-flavored,  juicy  apples  into 
slices  ;  skin,  core  and  all ;  add  water  sufficient  to  cover  them, 
and  boil  until  very  soft;  then  strain  the  liquid  from  them 
through  a  fine  sieve  or  a  flannel  filtering- bag;  add  to  this 
strained  liquor  4  Ibs  of  white  sugar  to  each  quart,  and  half  a 
teaspoonful  of  cream  of  tartar;  boil  to  the  "crack"  degree 
and  pour  on  a  greased  marble  slab  ;  fold  in  the  edges  and 
then  into  a  mass,  and  pull  it  out  into  rather  thick  sticks;  when 
these  are  cold  cut  them  into  suitable  lenghts,  and  wrap  a 
fringed  paper  round  them,  and  tie  with  bright  colored  test 
ribbons. 

490.   CREAM  MINT  DROPS. 

Put  the  powdered  sugar  in  a  bowl  or  basin,  and  mix  it 
with  sufficient  glucose  to  form  it  into  a  paste  or  dough,  not 
too  stiff  to  roll  out  into  sheets.  Flavor  the  mass  to  your  taste 
with  a  few 'drops  of  the  best  and  f  eshest  oil  of  peppermint, 
work  well  together,  dust  a  perfectly  clean  marble  slab  with 
powdered  sugar,  and  roll  out  your  mixture  in  a  sheet  to  about 
a  quarter  of  an  inch  in  thickness,  dust  the  top  over  with 
powdered  sugar  and  cut  out  the  drops  with  a  tin  cutter;  lay 
them  out  so  as  not  to  touch  each  other  upon  powdered  trays 
or  smooth  flat  boards  until  they  become  dry  enough  to  handle, 
which  will  be  in  a  couple  of  hours.  Then  arrange  them  in 
your  pans  and  crystallize  them  in  syrup  boiled  to  the  "blow." 
This  will  give  you  a  light  and  fine  crystal. 

491.   PINK  BURNT  ALMONDS. 

Put  i  pt'of  clarified  sugar  in  a  round-bottomed  pan  on  a 
clear  fire,  boil  it  to  the  degree  called  "  blown,"  mix  in  as 


THE    ART    OF    BAKING.  147 

much  prepared  cochineal  as  will  make  it  a  good  color,  boil  it 
again  to  the  degree  called  "blown,"  throw  in  the  brown  burnt 
almonds  free  from  shell ;  take  the  pan  off  the  fire  and  stir 
the  almonds  well  about  in  the  sugar  with  the  spatula  until  it 
is  all  upon  them,  which  is  very  easily  done  if  you  are  care- 
ful. You  may  repeat  this  two  or  three  times,  which  will  make 
the  almonds  verv  handsome 

492.    PRALINE  CUPS. 

Take  I  Ib  of  Valencia  almonds  and  roast  to  a  light  brown 
coxor  (being  careful  not  to  burn  them,  as  they  will  color  up 
more  after  they  have  been  taken  from  the  fire  before  they 
cool  off),  then  grind  to  a  smooth  paste  through  a  sausage 
cutter  or  a  Universal  grater;  then  take  2  Ibs  of  cream  that  has 
been  cooked  to  238  degrees,  and  place  it  in  a  steam  bath, 
warm  it,  and  then  add  to  the  almond  paste  \  Ib  of  melted 
chocolate  No.  I,  and  boil  all  well  together.  Your  assistant 
can  have  4  Ibs  of  white  sugar,  2  Ibs  of  glucose,  and  3  pts  of 
water  cooked  to  310  degrees;  then  add  |  Ib  of  butter,  and 
stir  till  the  butter  is  well  cooked  through  the  batch,  then  take 
from  the  fire  and  add  i  Ib  of  melted  chocolate,  stir  through 
the  batch  well  and  pour  on  the  marble,  and  when  it  is  cool 
enough  to  handle,  turn  it  up  into  a  heap  and  cool  it  off,  so  it 
can  be  handled  nicely,  then  place  it  on  the  table  and  wrap 
the  almond  paste  batch  in  the  chocolate  batch,  and  pull  out 
like  stick  candy  and  cut  like  buttercups,  and  when  cold  they 
are  ready  for  the  counter. 

There  can  also  be  a  nice  candy  made  by  shaping  the 
same  batch  three-cornered,  or  triangular  shaped,  and  pull 
out  like  stick  candy,  twist  in  auger  shape,  and  cut  in  sticks 
five  inches  long,  and  when  cold  stack  up  in  silver  trays  and 
place  on  the  counter. 

493    TO  SPIN  A  SILVER  WEB. 

Take  I  pt  of  clarified  sugar  and  i  teaspoonful  of  lemon 
juice,  boil  in  a  small  pan  to  the  degrte  called  "caramel;" 
the  moment  the  sugar  is  ready  take  it  off  and  put  the  bottom 
of  the  pan  in  cold  water.  As  soon  as  the  water  is  warmed 
take  the  pan  out.  Tnis  precaution  will  keep  the  sugar  from 
discoloring.  As  this  sugar  is  to  represent  silver  you  must  be 
particularly  careful  not  to  boil  it  too  high.  Have  ready  a 
crocanth  mould  neatly  oiled  with  sweet  oil,  then  take  a  tea- 
spoon and  dip  the  shank  of  it  into  the  sugar  on  one  side  of 
the  pan,  take  up  a  little  sugar  and  throw  the  spoon  backwards 
and  forwards  in  the  mould,  leaving  as  fine  a  thread  as  pos* 


148  ORNAMENTAL    CONFECTIONERY.1 

sible.  Continue  to  do  so  until  the  mould  is  quite  full.  You 
must  observe  that  there  be  no  blotches  and  that  the  threads 
be  as  fine  as  hair;  you  may  then  take  it  out  and  cover  it  over 
a  custard  or  any  other  sweet,  and  may,  if  you  please,  raise  it 
by  spinning  light  threads  of  sugar  on  the  top. 

TO  SPIN  A  GOLD  WEB. 

Proceed  with  a  gold  web  exactly  the  same  as  with  the 
silver  web,  only  boil  the  sugar  a  moment  longer. 

494.  BLOW  CANDY. 

Place  5  Ibs  sugar  in  a  copper  pan  and  4  oz  glucose, 
small  pinch  of  cream  of  tartar,  and  i  qt  water;  cook  to  330 
degrees,  and  add  a  little  color ;  pour  on  the  marble,  and 
when  it  is  cool  enough  to  handle,  flavor  with  rose  or  teaberry, 
place  it  on  the  table  and  pull  it  out  a  little  ;  double  it  up 
again  and  pull  it  out  the  same  way,  and  continue  in  this 
way  so  as  to  slightly  pull  the  batch,  and  when  it  is  partly 
cool  shape  ii  in  one  strip  about  3  feet  long  and  3  inches  wide, 
and  lay  a  tin  pipe  (3  feet  long  and  J  inch  in  diameter)  on  the 
batch  ;  now  press  the  pipe  down  in  the  batch  and  bring  the 
candy  up  over  the  pipe  so  as  to  cover  it ;  then  roll  the  batch 
round,  (moving  the  pipe  so  as  to  keep  the  pipe  from  sticking 
to  the  batch) ;  then  pull  the  pipe  out  and  at  the  same  time 
blow  the  hole  full  of  air,  closing  the  end  as  soon  as  possible, 
so  as  to  keep  the  air  in  the  batch  ;  then  pull  the  batch  out  in 
a  stick  12  feet  long  and  put  it  in  4  lengths  3  feet  long,  and 
place  the  four  sticks  together  and  place  a  tin  pipe  i  inch  in 
diameter  and  3  feet  long  on  the  sticks  and  bring  them  up 
over  the  pipe  so  as  to  cover  it ;  now  pull  the  pipe  out,  blow 
the  hole  full  of  air,  close  the  ends,  and  stretch  it  out  12  feet 
long  and  cut  it  in  3  feet  lenghts  and  place  it  together  once 
more,  placing  the  inch  pipe  again  in  the  strips,  bring  them 
up  over  the  pipe,  pull  the  pipe  out  and  close  the  ends,  stretch 
the  batch  out  in  strips  i  J  inches  thick  and  let  lay  till  they 
are  cold  ;  then  mark  them  with  a  knife  in  3-inch  sticks  and 
break  them  off,  when  it  is  ready  for  the  counter.  This  candy 
ought  to  be  well  perforated,  with  a  large  hole  in  the  centre. 
When  you  cut  the  lengths  off  be  sure  and  keep  the  air  in  the 
batch.  Have  a  warm  table.  It  can  be  made  in  different 
colors  and  flavors. 

495.  CREAM  CANDY. 

»•  Take  15  Ibs  of  white  sugar  and  place  it  in  a  copper  pan 
with  3  qts  of  water  and  one  teaspoonful  of  cream  of  tartar 
and  8  oz  glucose,  and  cook  fo  280  degrees;  then  pour -on  a 


THE    ART    OF    BAKING.  149 

greased  cool  marble,  ana  whe"  partly  cold  tnrn  it  up  into  a 
heap  and  flavor  with  floral  extract  of  rose  and  vanilla,  color 
a  light  tea  color  like  tea  saf;n  ;  then  place  it  on  the  hook  and 
pull  rapidly  till  it  is  well  pulled,  then  add  to  the  batch  while 
on  the  hook  I  Ib  of  glucose,  pulling  the  batch  well  so  as  to 
mix  the  glucose  through  the  batch  to  soften  it,  continue  to 
pull  it  till  quite  cold,  then  shape  it  up  on  the  table  and  pull 
out  in  long  strips  3  inches  wide  and  i  inch  thick,  then  let  it 
lay  till  it  turns  to  a  cream  (which  will  soon  take  place  if  you 
have  pulled  the  batch  well);  then  cut  in  bars  and  wrap  in 
wax  paper  and  it  is  ready  for  the  counter. 

496.    SACCHARINE. 

An  article  called  "saccharine",  so  pungent  that  its  sweet- 
ening properties  are  stated  to  be  three  hundred  times  stronger 
than  sugar,  is  offered  to  the  trade.  An  article  of  this  strength 
must  be  of  great  value  in  sweetening  fruits,  jellies,  etc.,  espe- 
cially when  the  proprietors  say  it  is  not  in  any  way  injurious, 
and  improves  the  flavor  of  what  it  is  used  in. 

497.    BEE  HIVES  AND  PYRAMIDS  IN  MERINGUE, 
MACAROONS  AND  MASSEPAIN. 

The  frame  of  each  may  be  composed  of  ten  or  a  dozen 
rings  of  meringue,  laid  on  paper  and  baked  in  the  usual  man- 
ner :  Or,  rings  of  macaroon  or  massepain  paste  may  be 
substituted.  When  the  rings  are  detached  from  the  paper, 
and  well  dried,  but  still  retaining  their  thickness,  they  are 
ranged  in  shape,  one  on  top  of  the  other. 

498.    CHOCOLATE  CARAMELS. 

One  pound  -'A"  white  sugar,  12  oz  glucose,  i|  gallon 
cream,  and  4  oz  chocolate.  Take  cream  and  sugar  and  let 
it  come  to  a  boil,  stirring  slowly;  when  about  to  boil  try  by 
dipping  your  finger  in  cold  water,  then  into  the  boiling 
sugar,  then  again  into  the  cold  water  ;  if  it  adheres  to  your 
finger  try  and  make  a  ball  of  it,  and  if  you  can  it  is  ready 
for  the  glucose  and  chocolate.  Cut  the  chocolate  fine  before 
adding,  as  it  will  dissolve  more  readily  ;  then  stir  and  con- 
tinue until  all  boils  to  a  crack,  but  don't  let  it  boil  longer 
than  to  the  crack. 

499-    EASTER  CARDS. 

Soak  J  Ib  gelatine,  weighed  dry,  take  2  Ibs  of  glucose 
and  put  in  a  clean  pan,  and  bring  it  to  a  boil ;  remove  it 
from  the  fire,  and  put  in  the  soaked  gelatine,  stirring  it  well 


150  ORNAMENTAL    CONFECTIONERY. 

until  quite  dissolved ;  then  mix  in  a  little  cachou  flavor.  Now 
take  28  Ibs  of  fine  pulverized  sugar,  which  has  been  sifted 
free  from  lumps,  and  make  a  bay  with  the  sugar  on  your 
slab,  into  which  you  pour  your  liquid,  mix  well  up  into  a 
nice  smooth  paste,  at  the  same  time  working1  in  the  color 
that  is  desired.  When  it  is  well  mixed,  cut  a  small  portion 
off  the  bulk,  and  roll  it  out  with  the  rolling  pin,  dust  lightly 
with  farina,  and  then  cut  them  out  with  a  large  cutter  about 
the  size  of  a  medium-sized  envelope.  As  they  are  cut,  place 
them  on  trays  which  have  been  lightly  dusted  with  farina, 
and  put  them  into  the  stove  to  dry.  When  dry,  take  them 
out  and  decorate  them  by  piping  a  fancy  edge  right  round 
them  with  icing  ;  then  in  the  centre  write  various  mottos — 
one  motto  for  each  card.  The  icing  may  be  colored  accord- 
ing to  fancy,  so  as  to  make  a  variety,  and  will  give  a  very 
nice  effect  if  2  or  3  colors  are  used  on  each  card ;  if  nicely 
decorated,  these  will  sell  well. 

500.    SPUN  SUGAR  BEE-HIVE. 

Mould  20  or  30  bees  in  gum  paste,  as  near  the  color  and 
shape  as  possible,  make  a  hole  with  a  pin  on  each  side  of 
the  mouth  and  let  them  dry  ;  make  some  of  the  wings  extend 
as  if  flying.  Provide  a  large  round  crocanth  mould  as  near 
the  shape  of  a  bee-hive  as  possible,  then  boil  the  sugar  as 
formerly  instructed.  Spin  the  sugar  hot  close  to  the  inside 
of  the  mould.  .  It  must  be  regularly  spun  and  very  strong, 
the  threads  very  fine,  and  no  blotches.  When  it  is  so,  let  it 
stand  until  quite  cold,  then  turn  it  out  of  the  mould  on  to  a 
large  dish  and  ornament. 

5O1.   LOZENGES. 

The  proportion  of  gum  and  water  in  general  use  is  I  Ib 
gum  arabic  dissolved  in  i  pt  of  water. 

502.    PEPPERMINT  LOZENGES. 

Take  some  finely  powdered  loaf  sugar,  put  it  on  a 
marble  slab,  make  a  bay  in  the  centre,  pour  in  some  dis- 
solved gum,  and  mix  into  a  paste,  flavor  with  the  essence  of 
peppermint,  roll  the  paste  on  the  marble  until  it  is  about  J 
inch  thick.  Use  starch-powder  to  dust  it  with ;  this  keeps 
it  from  sticking.  Dust  the  surface  with  a  little  starch- 
powder  and  sugar,  and  rub  it  over  with  the  palm  of  your 
hand.  Cut  out  the  lozenges  and  place  them  on  wooden  trays, 
and  place  them  in  the  stove  to  dry.  All  lozenges  are  finished 
in  the  same  way. 


THE    ART    OF    BAKING.  151 

503.    FRUIT  JUICES. 

The  combination  press  is  about  the  handiest  instrument 
to  separate  the  juice  from  the  different  fruits.  Now  fill  your 
juice  into  clean  bottles  and  cork  well,  and  boil  it  jj  of  an 
hour;  the  boiling  is  done  as  follows:  Put  a  little  hay  or  straw 
on  the  bottom  of  your  cruller-pot,  place  your  bottles  on  top, 
and  put  a  little  hay  between  and  around  the  bottles,  fill  the 
pot  with  water  and  boil  |  of  an  hour,  then  take  off  the  fire, 
pour  off  the  water,  when  cool  dip  the  tops  of  the  bottles  in 
hot  wax,  now  keep  in  a  cool  place  by  laying  them  on  their 
sides  for  future  use.  Do  not  use  any  sugar  or  salicylic-acid 
as  they  will  spoil  the  flavor  of  the  juice. 

504.    FRUIT  PRESERVING. 

Place  your  prepared  fr  jits  in  bottles,  jars  or  tincans  and 
fill  them  with  clarified  sugar,  now  cork  or  solder  so  they  will 
be  perfectly  air-tight,  the  corks  of  the  bottles  or  jars  ought  to 
be  covered  and  tied  over  with  wet  bladders;  now  place  them 
in  your  cruller  pot  and  boil  them  for  20  minutes  in  the  sane 
manner  as  mentioned  above,  and  keep  in  a  cool  place  for 
future  use. 

505     THE  THERMOMETER.. 

Their  are  three  different  thermometers  in  use,  the  one  of 
Fahrenheit  (in  America  and  England),  the  one  of  Reaumur 
(in  Germany  and  Austria),  and  the  one  of  Celsius  (in  France 
and  Switzerland).  Fahrenheit  sets  his  freezing  point  at 
No.  32,  the  boiling  point  at  212.  Reaumur  has  the  freezing 
point  marked  o,  and  boiling  point  80.  Celsius  sets  die  freezing 
point  at  o,  and  the  boiling  point  at  100. 

In  this  book  we  use  the  one  of  Fahrenheit  graded  up  to 
400  degrees.  If  you  buy  a  new  thermometer  you  will  have 
to  be  careful,  as  thermometers  vary  some,  which  you  can 
very  easy  find  out  by  boiling  a  batch  or  two. 


152  ORNAMENTAL    CONFECTIONERY. 

EXPLANATIONS    OF    CUP   AND    SPOON 

MEASURE  AS  USED  BY  CHEFS 

AND  PASTRY  COOKS. 


i  pint  of  liquid,  average 16  ounces. 

i  cup  of  liquid,  average 8       " 

i  cup  of  butter,  average 8       " 

i  cup  of  lard,  average 8       " 

i  cup  of  sugar,  average 7       " 

i  cup  of  flour,  average 4       " 

i  cup  of  molasses  average 12       " 

i  cup  of  corn  meal,  average 5        " 

i  cup  of  oatmeal,  average , 6       " 

i  cup  of  corn  starch,  average 6       " 

i  teaspoonful,  dry  measure,  average \       tl 

i  tablespoonful,  dry  measure,  average i        " 

i  tablespoonful,  liquid,  average i       " 

i  pennyweight,  average £       " 

10  eggs,  average 16       " 

10  eggs,  average i  pint 

18  whites  of  egg,  average i    " 

25  yolks  of  eggs,  average i    " 

5  eggs,  average i  cup 

9  whites  of  egg,  average i    " 

13  yolks  of  eggs,  average .  ? i    " 

We  present  our  readers  with  the  above  table  to  enable 
them  to  work  hotel  recipes  into  standard  weight  and  measure, 
but  will  not  advise  the  professional  baker  to  make  use  of  the 
spoon  and  cup  system. 


THE  ART   OF    BAKING.  153 

Behandlung  der  I.  Abtheilung. 

CREAMING  OR  RUBBING. 

Sammtliche  Recepte  in  dieser  Abtheilung  werden  auf- 
gerieben  und  behandelt  wie  folgt:  Zuerst  wiege  und  lose  das 
Ammonia,  dann  reibe  man  den  Zucker  und  die  Butter  mit  der 
flachen  Hand  recht  schaumig,  jetzt  werden  die  Eier  nach  und 
nach  dazu  geriihrt,  d.  h.  jede  halbe  Minute  2  Eier.  Sobald  die 
Eier  alle  darunter  sind,  thue  man  Milch,  Ammonia,  Soda  und 
Gewiirz  dazu,  schabe  mit  den  Bowlknife  von  den  Seiten  und 
Boden,  riihre  es  nochmals  durch  und  mische  das  Mehl 
und  Cream  of  tartar  behutsam  unter  die  Masse;  alsdann  tres- 
sire  oder  fiille  man  die  Formen  und  backe.  Enthalt  das  Recept 
kein  Ammonia,  so  fangt  man  natiirlich  mit  Zucker  und  Butter 
an  und  fahrt  fort  wie  schon  erwahnt.  Bei  pound  cake  oder 
alien  anderen  Massen,  welche  keine  Flussigkeiten  enthalten 
mische  man  das  Mehl  recht  vorsichtig  unter  die  Masse,  sobald 
die  Eier  darunter  sind.  Raisins,  Currants  und  Citron  setzt 
man  gerne  dann  zu,  wenn  das  Mehl  halb  durch  gemischt  ist. 


Behandlung  der  II.  Abtheilung. 

MIXING. 

Alie  Recepte  in  dieser  Abtheilung  werden  der  Reihenfolge 
nach  gemischt,  ohne  schaumig  zu  riihren.  Man  verfahre  wie 
folgt : 

Wiege  und  lose  das  Ammonia,  dann  mische  Zucker  und 
Butter  gut  durch  ;  wenn  dieses  geschehen,  riihre  die  ganzen 
Eier  mit  einem  Mai  darunter  und  thue  Milch,  Soda,  Ammonia 
und  Gewiirz  dazu,  schabe  mit  dem  pallet  knife  von  Boden  und 
den  Seiten,  riihre  die  Masse  gut  durch  einander  und  mische 
das  Mehl  und  Cream  of  tartar  behutsam  darunter.  Alle  Massen 
sollten,  sobald  das  Mehl  darunter  ist,  so  wenig  wie  moglich 
gearbeitet  werden,  auch  bei  dem  ausstechen  verhiite  das 
Mehl  und  Arbeiten  des  Teiges  soviel  wie  moglich,  und  steche 
stets  so  dicht  wie  irgend  thunlich  um  nicht  zu  viel  Abfall  zu 
bekommen.  Bei  Molasses-Massen  fange  mit  Molasses  und 
Lard  an  zu  mischen,  statt  Zucker  und  Butter,  Im  Uebrigen 
verfahre  wie  schon  erwahnt. 


154  ORNAMENTAL    CONFECTIONERY. 

Behandlung  der  III.  Abtheilung. 

BEATING. 

In  dieser  Abtheilung  warden  sammtliche  Recepte  vermit- 
telst  iSchneebesen  oder  Schaumruthe  aufgeschlagen. 

Sauber,  reinlich  und  trocken  1st  das  Loosungswort.  Nach- 
dem  man  den  Kessel  und  die  Schaumruthe  recht  sauber  und 
trocken  hat,  vvicge  und  siebe  man  den  XXXX  Zucker,  alsdann 
lasse  man  das  Eiweiss  recht  vorsichtig  ab,  damit  nichts  Gelbes 
hinein  kommt,  thue  es  in  den  Kessel  und  fange  langsam  an  zu 
schlagen,  schlage  immer  etwas  schneller,  bis  der  Schnee  recht 
steif  ist;  dann  setze  man  einen  Essloffel  voll  XXXX  Zucker 
dazu  und  schlage  es  nochmals  steif  ;  man  wiederhole  dieses 
letztere  noch  einmal,  nehme  dann  die  Schaumruthe  heraus 
und  mische  den  Rest  des  Zuckers  mit  einem  Spatel  recht  vor- 
sichtig darunter,  tressi  e  so  schnell  wie  moglich.  Ununter- 
brochenes,  immer  schneller  werdendes  Schlagen  und  Hande- 
wechsel  ist  sehr  zu  empfehlen.  Im  Falle  sich  das  Eiweiss 
schlecht  schlagt,  kann  mann  einige  Tropfen  Essigsaure  dazu 
setzen.  Bei  Cream  ]a>st  man  natiirlich  die  Saure  fort,  ira 
Uebrigen  venahrt  man  wie  beim  Eiweiss, 


ILLUSTRIRTES  CAKE-  &  CONDITOR-BUCH. 


waaaaaaaaaaaairn"~r'im 

JHustrirtcs 


(ttonwtor-liu: 


YORWORT. 


^r 


Das  tiber  Erwarten  schnelle  Bediirfniss  nach  erneuerter 
Auflage  dieses  Buches  lieferte  den  Beweis  seiner  Niitzlich- 
keit  und  Brauchbarkeit  in  hinlanglichem  Maasse. 

Die  mir  von  mancher  Seite  gewordenen  practischen 
Winke  zur  Verbesserung  fanden  in  dieser  Auflage  ihre  An- 
wendung,  und  es  ist  dem  Collegen,  dem  jtingeren  wie  dem 
a'lteren,  hiermit  ein  Hiilfsbuch  geworden,  wie  es  an  Reich- 
thum  und  Vollkommenheit  bisher  auch  nur  annahernd  nie- 
mals  erreicht  wurde. 

Bei  jeder  einzelnen  Sache  sind  die  Verhaltnisse  genau 
angegeben,  ebenso  die  Reihenfolge  der  Zumischung  und  das 
Verfahren  bei  der  Bereitung.  Ich  bitte  diesen  Punkten  die 
nothwendige  Aufmerksamkeit  zu  schenken  und  versichere, 
dass  denjenigen,  die  sich  genau  darnach  richten,  nichts  miss- 
lingen  durfte;  aber  aus  eben  dem  Grunde,  ist  die  Art  der 
Ausdrucksweise  und  die  Kiirze  der  Fassung  entstanden. 

Da  es  mir  wohl  bekannt  ist,  dass  letzterem  Umstande 
zufolge  mancher  Verstoss  gegen  Satzbildung  und  die  Regeln 
der  Grammatik  sich  eingeschlichen  hat,  dies  aber  nur  durch 
ein  nochmaliges  Umschreiben  verhindert  werden  konnte,  so 
tr6*ste  ich  mich  damit,  dass  dieses  Buch  nur  fur  praktische 
Fachgenossen,  Hausfrauen  und  Ma'dchen  bestimmt  ist,  aber 
nicht  fur  Gelehrte  ;  ich  bitte  also  diesen  Punkt  in  Beziehung 
auf  Kritik  mild  auffassen  zu  wollen. 

Alle  auch  in  Zukunft  mir  wieder  werdenden  Winke  auf 
Verbesserung  und  Bereicherung  von  practischer  Seite  werden 
auch  fernerhin  dankbar  ^ntgegen  genommen. 


Die  Deutsche  Feinbaeckerei. 


1.    Das  Lantern  und  die  Proben  des  Zuckers. 

Wenn  der  Zucker  noch  so  schon  und  rein  aussieht,  so  ist 
derselbe  doch  in  der  Auflosung  nicht  ganz  klar,  was  man  bei 
jedem  Glas  Zuckerwasser  bemerken  kann.  Eo  ist  jedoch  bei 
vielen  Arbeiten  eine  Hauptsache,  den  Zucker  recht  klar  zu 
haben,  deshalb  unterwirft  man  den  Zucker  noch  einer  Reini- 
gung,  oder,  wie  die  Conditoren  sagen,  man  lautert  denselben. 
Dies  geschieht  nun  auf  folgende  Weise  :  Man  nimmt  je  nach 
der  Grosse  des  Kessels  eine  Quantitat  Zucker,  meistens  nimmt 
man  dazu  Brod-Melis  oder  A  Sugar,  rechnet  auf  10  Pfund 
Zucker  4  Quart  Wasser,  welches  man  darliber  giesst,  quirlt 
auch  noch  ein  Eiweiss  mit  etwas  Wasser  durch,  giesst  es  eben- 
falls  iiber  den  Zucker  und  setzt  den  Kessel  liber  Kohlenfeuer. 
Bevor  der  Zucker  an  das  Kochen  kommt,  muss  er  ganz  auf- 
gelost  sein.  Sobald  der  Zucker  kocht,  steigt  er  sehr  stark,  und 
man  muss  sich  huten,  einen  zu  kleinen  Kessel  zu  nehmen,  da 
er  leicht  iiberlaufen  kann.  Sobald  der  Zucker  also  steigt,  muss 
man  etwas  Wasser  zur  Hand  haben;  man  giesst  etwa  J  Quart 
hinein  und  der  Zucker  falltdadurch  sofort.  Dieses  Experiment, 
Abschrecken  genannt,  wird  dreimal  wiederholt,  alsdann  nimmt 
man  den  Zucker  vom  Feuer  und  lasst  ihn  eine  halbe  Stunde 
stehen.  Darauf  hebt  man  den  Schaum  recht  vorsichtig  mit 
einem  Schaumloffel  ab  und  setzt  den  Zucker  wieder  iiber  das 
Feuer,  um  ihn  bis  zu  der  Probe  zu  kochen,  als  man  denselben 
zur  Verwendung  bringen  will.  Oder  man  setzt  auch  den 
Zucker  zuruck,  um  bei  vorkommenden  Fallen  Lauterzucker 
zur  Hand  zu  haben. 

2.   Breitlanf. 

Nachdem  man  obigen  Lauterzucker  auf  starkem  Kohlen- 
feuer mehrere  Minuten  gekocht  hat,  wird  man  finden,  dass  der 
Zucker  von  dem  Schaumloffel  etwas  breit  ablauft.  Dies  wird 
der  Breitlauf  genannt. 

3.    Kleiner  Faden. 

Hat  der  Zucker  wieder  eine  kleine  Weile  gekocht,  so  wird 
man  finden,  dass,  wenn  man  etwas  zwischen  Daumen  und  Zeige- 
finger  nimmt,  man  einen  kleinen  Faden  ziehen  kann.  -  . 


162  DIE    CONDITOREI 

4.  Grosser  Fndon 

Wieder  nach  einer  Weile  wird  man  einen  grossen  Faden 
ziehen  konnen. 

5.  Kleiner  Flog. 

DieseProbe  lasst  sich  erkeunen,wenn  man  den  Schaumloffel 
heraushebt,  durch  diesen  blast  und  kleine  Blasen  davon  fliegen. 

6.  Grosser  Flog. 

Wie  vorhergehend,  nur  mtissen  grosse  Blasen  davon  fiiegen. 

7.    Der  Bruch. 

Nun  kommt  ein  Grad  des  Zuckers,  der  ziemlich  schwer  zu 
beschreiben  ist  und  mehr  Kenntniss  erfordert,  als  bei  den  vor- 
hergehenden  Proben  erforderlich  ist;  es  ist  dies  der  Bruch,  die- 
jenige  Probe,  welche  der  Zucker  haben  muss,  urn  Bonbons  da- 
von anzufertigen.  Diese  Probe  erkennt  man  am  leichtesten, 
wenn  man  einen  kleinen  Stab  in  den  Zucker  taucht  und  schnell 
mit  dem  Stab  in's  kalte  Wasser  fahrt;  der  dann  am  Stab  befind- 
liche  Zucker  muss  -recht  hart  sein  und  unter  den  Zahnen 
brechen.  Wird  dann  der  Zucker  noch  langer  gekocht,  so  geht 
er  dem  Verbrennen  entgegen. 

In  grosseren  Ceschaften  bedient  man  sich  des  Fahrenheit 
Thermometers.  Der  Bruch  steht  auf  280  Grad. 

8.    Conserven  oder  Morsellen. 

Hierzu  gebraucht  man  kleine  Bretter,  ungefahr  i  Fuss 
lang  und  2  Zoll  breit,  welche  man  kurz  vor  dem  Gebrauch  in's 
Wasser  legt,  stellt  dann  eins  auf  die  Kante  legt  dann  eins 
flach,  darauf  wieder  eins  auf  die  Kante,  und  so  fort.  Man 
befestige  sie  mit  Klammern. 

9.    Zweifarbige  Conserven. 

Hierzu  nimmt  man  ein  Pfund  Zucker,  den  man  zum  Flug 
kocht,  und  dann  einen  Theeloffel  voll  Orangebliithenwasser 
zusetzt,  tablirt,  und  dann  ausgiesst  auf  die  Brettchen.  Dann 
nimmt  man  abermals  i  Pfund  Zucker,  farbt  ihn  roth,  kocht  ihn 
zur  Probe,  giesst  3  Tropfen  Rosenol  zu  und  tablirt  ihn.  Diesen 
Zucker  giesst  man  nun  genau  auf  den  vorher  ausgegossenen 
und  hat  dann  zwei  Farben  auf  einander,  was  sehr  gut  aussieht. 

Auf  dieselbe  Weise  kann  man  auch  noch  die  dritte  Farbe 
darauf  bringen,  indem  man  noch  Chocoladen-Conserve  darauf 
giesst. 

10.   Conserven  in  Pnder. 

Dieselbe  Conserve,  die  in  den  vorher  beschriebenen  Para- 
graphen  in  Formen  oder  Holz  gegossen  ist,  kann  nun  auch  in 
Puder  gegossen  werden. 


IN    WORT   UND    BILD.  163 

Hierzu  hat  man  fiache,  etwa  i  bis  2  Zoll  hohe  Kasten,  ij 
Fuss  breit  und  2\  Fuss  lang,  und  ftillt  dieselben  mit  feinem 
Puder,  den  man  recht  ausgetrocknet  hat.  Diesen  Puder  streicht 
man  nun  recht  glatt  und  drlickt  aus  Gyps  geschnittene  Formen 
oder  Figuren  hinein.  In  diese  Eindrucke  giesst  man  nun  die 
Conserve  ein;  dazu  bedient  man  sich  eines  Trichters,  der  wie 
eine  Dute  geformt  ist  und  unten  eine  Oeffnung,  so  gross  wie 
eine  Erbse,  hat,  welche  durcheinen  Stock  verschlossen  ist,  den 
man  oben  mit  der  einen  Hand  halt,  wahrend  die  andere  den 
Trichter  hat.  Nun  lasst  man  von  einer  zweiten  Person  sich 
von  dem  etwas  schwacher  tablirten  Zucker  in  den  Trichter 
giessen,  halt  ihn  iiber  die  Eindrucke,  hebt  den  Stock  und  lasst 
dieselben  voll  laufen.  Diese  Figuren  kehrt  man  nach  dem 
Erkalten  mit  einem  feinen  Handfeger  oder  Pinsel  ab,  gummirt 
sie,  indem  man  sie  mit  aufgelostem  Gummi  Arabicum,  der  so 
dick  ist  wie  Zuckersyrup,  bestreicht.  Nun  kann  man  die 
Figuren  bemalen  und  sonst  geschmackvoll  decoriren. 

11.    Conserve-Figuren  und  Friichte. 

Hierzu  bedarf  man  Formen  von  Gyps  oder  Holz,  die  sich 
ttichtige  Conditoren  wohl  selbst  anfertigen  konnen,  sonst  aber 
von  Formenstechern  gemacht  werden.  Diese  Formen  legt 
man  in  reines  Wasser;  wenn  sie  von  Holz  sind,  miissen  sie 
mehrere  Stunden  darin  liegen,  von  Gyps  ist  es  nicht  so  lange 
nothwendig.  Hat  man  den  Zucker  nun  wie  oben  zubereitet,  so 
muss  man  einige  Minuten  vorher  die  Formen  aus  dem  Wasser 
genommen  haben  und  sie  geho'rig  ablaufen  lassen.  Dann 
giesst  man  die  Conserve  in  die  Formen  und  nach  einigen 
Minuten  kann  man  die  gegossenen  Gegenstande  schon  her- 
ausnehmen,  schneidet  die  Rander,  die  sich  durch  die  Formen- 
kanten  bilden,  ab  und  legt  sie  zum  Trocknen  auf  Siebe. 

Sind  die  Formen  zu  den  Figuren  gross,  so  wiirde  viel 
Zucker  hinein  gehen  und  dieselben  sehr  schwer  werden  ;  des- 
halb  giesst  man  grossere  Figuren  und  Fiiichte  hohl,  um  sie 
dadurch  leichter  und  auch  besser  aussehend  zu  machen,  weil 
sie  dadurch  transparent  werden.  Um  die  Figuren  nun  hohl 
zu  giessen,  verfahrt  man  so:  man  giesst  die  Formen  erst  ganz 
voll  und  nach  einer  Minute  macht  man  mit  einem  Stockchen 
oben  an  der  Oeffnung  der  Form  den  erstarrten  Zucker  we^ 
und  giesst  Alles,  was  herauslaufen  will,  wieder  zuriick  in  die 
Kasserolle,  wendet  dann  die  Form  ofterum,  damit,  was  etwa 
noch  fliissig  ist,  egal  in  der  Form  sich  vertheilt.  Die  offene 
Llicke,  die  sich  nun  gebildet  hat,  verschliesst  man,  wenn  die 
Figur  aus  der  Form  heraus  genommen  ist,  indem  man  ein 


164  DIE    CONDITOREI 

wenig  Conserve  auf  die  Bonbonplatte  giesst  und  die  Figur 
darauf  legt.  Sind  es  indess  Figuren,  die  unten  einen  Fuss 
haben,  so  ist  dieserVerschluss  nicht  nothwendig.  Wenn  ich  hier 
das  Verfahren,  Figuren  und  Friichte  anzufertigen,  zu  erklaren 
versuchte,  so  geschah  es  weniger,  um  es  Denen  klar  zu 
machen,  die  es  versuchen  wollen,  sondern  um  Denen  einen 
Begriff  davon  zu  geben,  die  gern  wissen  wollen,  wie  es 

femacht  wird.   Es  gehftrt  jedenfalls  zu  solchen  Arbeiten  mehr 
rfahrung  und  etwas  Geschicklichkeit,  um  Friichte  und  Fi- 
guren natiirlich  und  hubsch  herstellen  zu  ko'nnen. 

12.    Zucker-Coleur. 

Wie  schon  erwahnt,  geht  der  Zucker,  wenn  er  den  Bruch 
erreicht  hat,  dem  Verbrennen  entgegen,  d.  h.  der  Zucker  be- 
kommt  zunachst  eine  gelbe  Farbe,  dann  wird  er  braun  und 
immer  dunkler.  Man  kann  mit  diesem  Zucker  die  schonsten 
Farben  von  Gelb  bis  zum  tiefsten  Braun  erzielen,  nur  muss 
man  den  Zucker,  wenn  er  dunkel  genug  ist,  mit  etwas  Was- 
ser  verdiinnen.  Auf  folgendem  Wege  la'sst  sich  diese  Coleur 
schneller  anfertigen  :  Man  thue  J  Ib  Zucker  in  einen  Kessel 
und  rlihre  diesen  Zucker  iiber  einem  Feuer  bis  er  sich  gelost 
und  die  erwunschte  Farbe  erreicht  hat.  alsdann  schiitte  man 
etwas  Wasser  dazu  und  hebe  diese  Farbe  zum  Gebrauch 
auf. 

Die  Bonbon-Recepte  findet  man  in  einem  andern  Theile. 

13.    Nougat  oder  Croquant. 

J  Ib  weisse  Mandeln  werden  langlich  geschnitten  und 
gero'stet,  dann  schmelze  J  Ib  Zucker  iiber  Feuer,  schiitte  die 
Mandeln  hinein,  riihre  es  mit  J  Ib  Zimmet  gut  durch  und 
schiitte  die  Masse  auf  die  gestrichene  Bonbon-Platte  und 
formire  nach  der  Zeichnung. 

14.    Candireu. 

Candiren  heisst,  verschiedenen  Gegenstanden  einen 
Ueberzug  von  kleinen  Zuckercrystallen  zu  geben,  welcher 
diesen  Gegenstanden  einen  glitzernden  Glanz  verleiht,  was 
besonders  bei  Licht  einen  hiibschen  Effect  macht,  wenn  sich 
die  Strahlen  in  den  kleinen  Crystallen  brechen. — Man  kann 
fast  alle  Gegensiande,  die  in  der  Conditorei  gefertigt  werden, 
candiren,  wenn  sie  sonst  einigermassen  fest  sind,  sogar  Auf- 
lauf,  auch  Chocolate  und  Tragantsachen.  —  Zum  Candiren 
geho'rt  nun  eine  Einr  chtung,  die  besonders  rein  gehalten 
werden  muss.  Man  lasse  sich  vom  Klempner  einen  Blech- 
kasten  machen,  ungefahr  I  Fuss  breit,  i  \  Fuss  lang  und 


IN    WORT    UND    BILD.  165 

4 — 6  Zoll  hoch,  oben  etwas  breiter  als  unten.  Unten  fiber 
dem  Boden  hat  der  Kasten  ein  kleines  Abzugsrohr,  welches 
mit  einem  Kork  verschlossen  wird.  Im  Innern  des  Kustens 
sind  kleine  Haken  angebracht,  worauf  man  Drahtgitter  legen 
kann,  die  die  Grosse  des  Kastens  haben.  Auf  diese  Gitter 
legt  man  nun  die  zum  Candiren  bestimmten  Sachen  nicht  gar 
zu  eng,  auch  der  Boden  wird  damit  belegt.  Die  Anzahl  der 
Gitter  zu  dem  beschriebenen  Kasten  richtet  sich  natuilich 
nach  der  Ho'he  der  zu  candirenden  Sachen  und  durite  von  J 
Zoll  als  niedrigste  Entfernung  ausgegangen  werden. 

Das  Candiren  bedarf  jedenfalls  einiger  Erfahrung,  wie 
die  meisten  Laborator  oder  Kesselarbeiten,  die  auch  in  den 
Conditoreien  von  den  alteren  und  eifahreneren  Gehilfen  be- 
sorgt  werden  und  so  gehort  besonders  zum  Candiren  Er- 
fahrung und  viel  Sorgfalt.  Der  Zucker,  der  zum  Candiren 
verwendet  werden  soil,  muss  sehr  gut  gereinigt  sein  ; 
man  nimmt  auch  nur  den  femsten  Raffinat  dazu  und  kocht 
denselben  zum  Faden.  Man  richtet  sich  auch  hier  nach  den 
zu  candirenden  Sachen,  einigen  giebt  man  gern  grossere 
Crystalle,  deshalb  muss  man  wissen,  ob  der  Faden  starker 
oder  schwacher  zu  nehmen  1st.  1st  der  Candirkasten  gefiillt 
und  man  hat  eine  angemessene  Menge  Zucker  zur  Faden- 
probe  gekocht,  so  lasst  man  denselben  so  viel  abkiihlen,  dass 
er  nur  noch  lauwarm  ist  und  giesse  ihn  nun  liber  die  zu  can- 
direnden Gegenstande  in  den  Kasten  hinein.  Der  Zucker 
muss  einen  Finger  hoch  liber  die  zu  candirenden  Gegen- 
stande stehen.  Oben  auf  den  Zucker  legt  man  nun  ein 
Papier,  so  gross  wie  der  Kasten  und  setzt  denselben  in  einen 
massig  warmen  Raum.  Nach  circa  6  Stunden  hebe  man  das 
Papier  etwas  in  die  Hohe,  um  einen  der  hinein gelegten  Ge- 
genstande herauszunehmen  und  zu  untersuchen.  Findet 
man,  dass  sich  schon  Crystalle  genug  angesetzt  haben,  so 
zieht  man  den  Kork  aus  der  kleinen  Rohre  heraus  und  fangt 
den  herauslaufenden  Zucker  in  einer  Schiissel  auf,  setzt  den 
Kasten  etwas  schief,  damit  alles  ablaufen  Kann  und  darauf 
in  einen  Trockenschrank,  wo  die  Gegenstande  bald  getrock- 
net  sein  werden,  um  sie  dann  herauszunehmen,  auf  Siebe  zu 
legen  und  sie  noch  weiter  abzutrocknen. 

15.    Das  Carmeliren. 

Wenn  in  der  vorhergehenden  Nummer  vom  Candiren 
gesprochen  ist,  so  soil  diese  Nummer  von  dem  Carmeliren 
sprechen.  Man  karmelirt  gern  solche  Sachen,  die  dadurch 
einmal  an  Geschmack  und  dann  an  Aussehen  gewinnen. 
Zuerst  wollen  wir  von  den  Sachen  reden,  die  an  kleine  StSck- 


166  DIE    CONDITOREI 

chen  oder  Drahte  gesteckt  werden.  Das  sind  Nusskerne  von 
Wallntissen,  gerostete  Maronen,  auch  wohl  Mandeln.  Man 
kocht,  nachdem  die  zu  iiberziehenden  Sachen  alle  an  Sto'ck- 
chen  gesteckt  sind,  den  Zucker,  dem  man  einen  Loffelvoll 
Essigsprit  zugesetzt  hat,zumBruch  und  taucht  die  Niisse  etc.  so 
tief  in  den  Zucker,  dass  sie  ganz  davon  iiberzogen  sind  und 
reicht  die&elben  einer  zweiten  Person,  die  dieselben  noch 
mehrmals  umwendet  und  dann  auf  die  gestrichene  Bonbon- 
platte  Jegt,  wahrend  die  erste  Person  fortfahrt,  in  den  Zucker 
einzutauchen.  Nach  dem  Erkalten  der  Sachen  zieht  man 
behutsam  die  Stockchen  heraus  und  verwendet  die  iiberzo- 
genen  Gegenstande  entweder  zum  Garniren  oder  giebt  sie 
als  Dessert. 


II  Theil. 


16.     Torten-B&ckerei. 

Leider  muss  ich  erwahnen,  dass  der  vielgeliebte  Man- 
delstein  dem  Almond-Paste  das  Feld  raumt,  somit  bin  auch 
ich  gezwungen,  die  nachfolgenden  Recepte  fiir  den  Almond- 
Paste  zu  bearbeiten. 

Sehr  wesentlich  ist  es  beim  Tortenbacken,  dass  die  Mas- 
sen  gut  geriihrt,  die  Eier  nach  und  nach  dazu  geriihrt  und 
dann  recht  vorsichtig  gebacken  werden. 

17.  Mandeltorte. 

1  lb  Almond-Paste  verreibe  mit  4  Eier,  thue  |  Ib  Zucker 
dazu  und  riihre  nach  und  nach  8  Eigelb  darunter,  das  Weisse 
der  Eier  schlagt  man  zu  Schnee  und  riihrt  denselben  mit  | 
lb  Mehl  behutsam  unter  die  Masse,  fulle  in  eine  mit  Papier 
ausgelegte  Form  und  backe.  Backzeit  ungefahr  J  Stunden. 
Bei  gefullten  Mandeltorten  backt  man  die  Masse  in  Boden 
und  fiillt  sie  Marmalade. 

18.  Nuss-Torte. 

Wie  oben,  nur  nimmt  man  \  lb  Nusskerne  statt  Man- 
deln. 

Bern  er  k  n  ng1. 

Erwahnen  mochte  ich,  dass  die  Conditoren  ihre  Mas- 
sen  nicht  mit  der  blossen  Hand  rtihren,  wie  es  der  Fall  bei 
Cake-Backern  ist,  sondern  mit  einem  Spatel.  Nach  diesej 
Methode  werden  auch  die  folgenden  Recepte  bearbeitet : 


IN    WORT    UND    BILD.  167 

19.    Apfelsinentorte. 

Backe  3  oder  4  BcJden  aus  Mandelmasse  und  ftille  sie 
mil  folgendem  Creme,  thue  J  Ib  Zucker  und  die  abgeriebene 
Schale  und  Saft  einer  Apfelsine,  3  ganze  und  4  gelbe  Eier  in 
einen  Kessel,  giesse  ein  Glas  Weisswein  und  den  Saft  einer 
Citrone  dazu  undschlage  es  auf  Kohlenfeuer  schaumig,  ohne 
es  jedoch  kochen  zu  lassen,  fUlle  die  Torte  und  belege  sie 
mit  Apfelsinen-Scheiben. 

20.    Wienor-Torte. 

Riihre  \  Ib  Zucker  mit  12  Eigelb  schaumig,  inzwischen 
hat  man  |  Ib  Mehl  gewogen  und  J  Ib  Butter  in  einer  Pfanne 
heiss  gemacht,  das  Weisse  der  Eier  schlagt  man  /u  Schnee, 
alsdann  riihrt  man  die  heisse  Butter  mit  etwas  Schnee  unter 
die  Masse,  und  mischt  das  Mehl  und  Schnee  behutsam 
darunter,  backt  die  Masse  in  Boden,  ftillt  sie  mit  Marmalade, 
glasire  und  garnire.  Ervvahnen  will  ich,  dass  dieses  das  Ori- 
ginal Recept  fur  Jelly  roll  ist,  welcher  jetzt  Uberall  aus  Bis- 
cuit-Masse  gemacht  wird,  aber  ein  Jellyroll  aus  obiger  Masse 
ist  eine  Delicatesse. 

21.    Punsch-Torte. 

Backe  2  bis  3  Boden  aus  Wiener  Masse,  flille  sie  mit 
Apfelmarmalade,  welcher  man  etwas  Rum  zugesetzt  hat, 
thue  auch  etwas  Rum  irr  die  Glasur. 

22.    Brod-Torte. 

Verreibe  |lb  Almond- Paste  mit  4  Eier,  riihre  diese  Masse 
mit  10  oz  Zucker  und  10  Eigelb  schaumig.  Inzwischen  sind 
3  oz  gerostetes  und  gestossenes  Brod  in  etwas  Rum  aufge- 
weicht  und  2  oz  Chocolade  gerieben,  dann  schla'gt  man  6 
Eiweiss  zu  Schnee,  riihre  denselben  mit  Brod,  Chocolade 
und  2  oz  Mthl  unter  die  Masse,  mittlere  Hitze,  giasirt  und 
garnirt. 

23.    Torte-Imperial. 

Wie  oben,  nur  setzt  man  ein  Glaschen  Kirschwasser 
und  etwas  Zimmet  und  Nelken  zu,  und  la'sst  das  Brod  fort. 

24.    Chocoladen-Torte. 

Wie  oben,  und  mit  Chocoladen  Glasur  giasirt  und  .weiss 
garnirt 

25.    Biscuit-Torte. 

Schlage  |lb  Zucker,  8  Eieriiberschwachem  Feuer  schau- 
mig, schlage  es  wieder  kalt  und  rtlhre  £  Ib  Mehl  mit  etwas 
Gewtirz  behutsam  darunter;  mehr  wie  Milchwarm  darf  die 
Masse  nicht  werden. 


168  DIE    CONDITOREI 

\ 

Biscuit-Torte,  kalt. 

Riihre  J  Ib  Zucker  mit  10  Eigelb  schaumig  und  rtihre 
den  Schnee  von  10  Eiweiss  mit  \  Ib  Mehl  und  etwas  Gewiirz 
darunter. 

27.    Aleanca-Torte. 

Theile  die  fertige  Mandelmasse  in  3  Theile,  farbe  ein 
Theil  braun  mit  Chocolade,  den  anderen  Theil  roth  mit 
Cochenille,  und  fiille.  Diese  3  Farben  mischt  man  nun  so 
in  der  Form,  dass,  wenn  die  Torte  geschnitttn  wird,  alle  3 
Farben  zu  sehen  sind. 

28.    Geftillte  Aleanca-Torte. 

Wie  oben,  nur  backt  man  die  Masse  in  Bo'den. 

29.    Eisenbahn-Torte. 

Setze  der  Mandelmasse  etwas  Chocolade,  Zimmet  und 
Nelken  zu,  backe  2  Boden,  fiille  mit  Marmalade  und  glasire. 
Bei  dem  Garniren  ziehe  man  Streifen  von  Chocoladen-Glasur 
rings  urn  die  Torte,  die  die  Eisenbahn  versinnbildlichen  soli. 

30.    Berliner  Torte 

Backe  2  Boden  von  Mandel-Masse  und  fiille  sie  mit  fol- 
gendem  creme :  Schlage  iiber  Feuer  einen  creme  von  3  oz 
Zucker,  6  Eigelb,  J  pt  Sahne  oder  Milch,  |  oz  corn  starch  und 
etwas  Vanilla. 

31.    Sand-Torte. 

Rtihre  J  Ib  Butter  recht  schaumig,  setze  j  Ib  Zucker  zu 
und  rtihre  fort.  Inzwischen  hat  man  j  Ib  Mehl  gewogen  und 
riihrt  davon  je  i  Loffel  voll  und  i  Eigelb  in  die  Masse,  bis 
man  9  Eigelb  darunter  hat ;  alsdann  rtihre  den  Schnee  von  9 
Eiweiss,  i  Glaschen  Rum  und  etwas  Gewiirz  darunter.  Diese 
Masse  wird  in  einer  Form,  welche  eine  Tulle  hat,  gebacken, 
dann  glasirt  und  garnirt. 

32.    Macronen- Torte 

Mache  eine  Macronen-Masse  von  i  Ib  almond  paste,  12 
Eiweiss,  i \  Ib  Zucker,  bestreiche  hiermit  einen  Oblaten-Bogen 
und  tressire  mit  einer  Spritze  Streifen  daruber,  setze  Tupfen 
rings  um  die  Kante,  backe,  glasire  und  belege  die  tiefen 
Stellen  mit  eingemachten  Friichten  und  garnire  mit  Spritz- 
Glasur. 

33.    Baiser-Torte. 

Von  10  Eiweiss  schlagt  man  einen  recht  festen  Schnee 
und  riihrt  i  Ib  Zucker  darunter  ;  dann  nimmt  man  2  Bogen 
Papier,  zeichnet  mit  einer  Bleifeder  auf  jeden  einen  runden 
Kreis  von  etwa  10  Zoll  Durchmesser,  bestreicht  beide  Kreise 


IN    WORT    UNO    BILD.  169 

mit  der  Baiser-Masse  recht  glatt,  etwa  J  Zoll  hoch,  macht 
dann  eine  Tiite,  fiillt  von  derselben  Masse  hinein  und  spritzt 
nun  auf  den  einen  Boden  eine  htibsche  Verzierung  und  setzt 
eine  Perlkante  auf  den  Rand.  Nun  bestaubt  man  beide  Boden 
mit  Zucker  und  backt  sie  recht  langsam  ab.  Es  ist  gut,  wenn 
man  die  Torte  auf  ein  heiss  gemachtes  Blech  setzt,  weil  sich 
dann  das  Papier  ablosen  lasst.  Sobald  die  Torte  trocken 
genug  ist,  zieht  man  das  Papier  davon  ab  und  trocknetsie 
noch  weiter  ab. 

Den  verzierten  Boden,  der  als  Deckel  gebraucht  wird, 
kann  man  auch  so  machen,  dass  man  die  Verzierung  gleich 
auf  das  Papier  spritzt  und  dann  einen  Rand  darum  macht, 
man  muss  aber  dabei  beobachten,  dass  guter  Verband  darin 
ist,  weil  sonst  die  Arbeit  leicht  zerbrechlich  ist. 

Diese  beschriebene  Torte  fiilltman  nun  mit  geschlagener 
Sahne,  die  mit  Zucker  und  gestossener  Vanille  versetzt  ist. 
Die  Torte  darf  jedoch  erst  kurz  vor  dem  Gebrauch  gefilllt 
werden. 

34.    Eis-Torte. 

Um  eine  Eis-Torte  herzustellen,  muss  man  auch  erst 
eine  Baiser- Torte  backen  und  fiillt  statt  der  Sahne  Vanille- 
Eis  hinein,  wenigstens  ist  dieses  das  dazu  passendste  und 
beliebteste. 

35.   Baiser-Berg. 

Hierzu  bereitet  man,  je  nach  der  Gro'sse,  die  man  ge- 
braucht, von  Baiser-Masse  einen  Boden  mit  Tupfen  auf  dem 
Rande,  wie  bei  der  Baiser -Torte,  dann  einen  zweiten  einen 
Zoll  kleiner,  und  so  fort  jeden  Boden  einen  Zoll  kleiner,  die, 
wenn  man  dieselben  auf  einander  legt,  eine  Pyramide  bilden. 
Diese  einzelnen  Boden  werden  nun  alle  mit  geschlagener 
Sahne,  die  mit  Zucker  und  Vanille  versetzt  ist,  gefiillt,  auch 
nach  Belieben  noch  mit  Sahne  bespritzt. 

36.    Baiser-Berg  auf  andere  Art. 

Dadervorhin  beschriebene  Baiser- Berg  sich  sehrschlecht 
trangiren  lasst,  so  hat  man  es  dahin  geandert,  nur  einen 
Boden  zu  backen  und  darauf  die  Sahne  pyramidenformig 
aufzustreichen  und  die  Sahne  dann  mit  kleinen  Baiser-Tupfen 
zu  belegen,  die  man  von  derselben  Baiser-Masse  gebacken 
hat. 

37-    Scliaum- Torte. 

Backe  2  Boden  von  Wiener  Biscuit-Masse,  flille  sie  mit 
Gelee  oder  Marmelade  zusammen,  bestreiche  auch  den  oberen 
Boden  damit  und  bestreiche  dann  dasGanze  mit  einen  Baiser 
von  8  Eiweiss  und  J  Ib  Zucker,  verziere  auch  damit  die  Torte 


170  DIE    CONDITOREI 

und  backe  sie  flttchtig  etwas  gelblich  ab.    Verziert  wird  diese 
Torte,  wie  schon  frtther  beschrieben,  mil  Gelee. 

33.    Elisen-Torte. 

Ein  Boden  von  Mtirbeteich,  eine  Federspule  stark  aus- 
gerollt,  rund  geschnitten,  ein  Rand  darauf  gelegt,  den  man 
etwas  kneift  und  halb  ausbackt,  wird  mit  Marmalade  gefii  It, 
dann  eine  Wiener  oder  Mandelmasse  £  Zoll  hoch  hinein- 
gefiillt  und  fliichtig  gebacken.  Auf  diese  Torte  spritzt 
man  von  Macror.en-Masse  lauter  Kranze,  zwischen  denen 
man  etwas  Raum  lasst,  und  noch  einen  Rand  von  Tupfen, 
backt  diese  wieder  fliichtig  aus,  glasirt  sie  dann  sofort  und 
garnirt  die  Torte  noch  mit  Gelee  und  Fruchten. 

39.    Marschall-Torte. 

Backe  eine  Wiener  Torte,  bestreiche  dieselbe  mit  Gelde, 
schlage  eine  Windmasse  von  6  Eiweiss  und  \  Ib  Zucker, 
bespritze  die  Torte  gitterartig,  bestaube  sie  mit  Zucker  und 
backe  sie  hellgelb  im  heissen  Ofen,  dann  verziere  sie  mit 
Gelde  und  Fruchten. 


Von  den  Tafel  -  Auf satzen, 

Tafel -Aufsatze  nennt  man  solche  Torten  oder  Kuchen, 
die  eine  hohe  Form  haben,  die  entweder  durch  Zusammen- 
setzung  von  mehreren  Torten,  Ringen  oder  Blattern  erreicht 
wird.  Auch  bereitet  man  aus  verschiedenen  Massen,  als 
Croquant,  Marzipan,  Caramel  etc.,  noch  Aufsatze,  die  schwier- 
iger  herzustellen  sind,  zu  denen  sich  aber  nicht  gut  eine 
Anweisung  geben  lasst,  well  dabei  der  Geschmack  und  die 
Phantasie  des  Anfertigers  sich  nicht  gut  an  eine  Anweisung 
binderi  lasst.  Soweit  dies  jedoch  geschehen  kann,  sollen  hier 
einige  Beispiele  folgen. 

40*    Fruchtkorb  aus  Macronen-Masse. 

Der  Korb  lasst  sich  rund  oder  auch  oval  herstellen.  Mit 
der  Blechspritze  und  Sterntiille  dressirt  man  aus  fester  Ma- 
cronenmasse  Ringe  auf  Bleche,  die  man  mit  Butter  und  Mehl 
bestrichen  hat.  Hat  man  den  ersten,  unteren  Ring  gespritzt, 
so  macht  man  den  zweiten,  dritten  und  vierten,  je  um  einen 
halben  Finger  breit  schma'ler,  als  den  vorhergehenden.  Diese 


IN    WORT    UND    BILD.  171 

bilden  den  Fuss  des  Korbes.  Von  da  ab  macht  man  jeden 
Ringwieder  etwas  grosser,  bis  derKorb,  i>achdem  die  Ringe 
mit  Glasur  zusammengesetzt  sind,  eine  angenehme  Form 
erhalten  hat.  Auf  eine  Marmorplatte  spritzt  man  einen  lange- 
ren  und  entsprechend  breiten  Streifen,  der  als  Henkel  dienen 
soil.  Zucker,  den  man  etwas  roth  farbt,  kocht  man  zu  Cara- 
mel. Mit  diesemCaramelzucker  wird  jener  Streifen,  den  man 
zu  einem  halbrunden  Bogen  zusammenbiegt,  als  Henkel  an 
den  Korb  befestigt.  Von  gewohnlicher  Macronenmasse  backt 
man  eine  Platte,  so  gross  als  die  obere  Weite  des  Korbes, 
setzt  sie  hinein,  befestigt  sie  und  belegt  sie  mit  carmelirten 
Fruchten  und  Blattern.  Der  Korb  wird  sodann  noch  passend 
verziert. 

41*   Baumknchen. 

Zur  Anfertigung  von  Baumkuchen  bedarf  es  vor  Allem 
einer  Backanstalt.  In  grftsseren  Conditoreien  ist  eine  solche 
stets  feststehend  aufgestellt,  in  kleineren  Geschaften  jedoch 
stellt  man  eine  solche  auf  einem  Queerherd  auf,  der  eine 
massive  Riickwand  hat.  Man  hat  dazu  zwei  Bocke  nothig, 
etwa  wie  beim  Kaffeebrennen,  jedoch  miissen  dieselben 
fester  und  so  eingerichtet  sein,  dass  die  Baumkuchenwalze 
etwa  10  Zoll  hoch  zu  liegen  kommt  und  ebenso  weit  von  der 
Wand  absteht.  Das  Feuer  kommt  unmittelbar  an  die  Wand 
und  man  stellt  Steine  in  der  Ho'he  von  3  Zoll  und  3  Zoll  von 
der  Wand  davor  und  bildet  auch  von  Steinen  Seitenwande, 
die  so  weit  von  einander  stehen,  als  oie  Baumkuchen  -Walze 
lang  ist.  Die  schon  genannte  Baumkuchen -Walze  ist  aus 
sehr  trockenem,  festem  Holze  gedreht,  etwa  2  bis'2j  Fuss 
lang,  an  der  Spitze  6  Zoll,  unten  8  bis  10  Zoll  dick  und  mit 
eisernen  Ringen  beschlagen.  Genau  durch  die  Mitte  geht 
ein  eiserner  Spiess,  der  i£  Fuss  langer  als  die  Walze  ist  und 
an  der  einen  Seite  einen  Griff  mit  Bogen  hat,  womit  man 
drehen  kann.  Der  Spiess  muss  fest  in  der  Walze  stecken. 
Die  Walze  wird  mit  festem  Papier  umwickelt  und  ausserdem 
mit  Bindfaden  umwuncien,  dessen  Faden  oben  und  unten  an 
der  Walze  an  einem  kleinen  Nagei  befestigt  ist 

Ausser  diesen  Vorrichtungen  bedarf  man  noch  eines 
kupfernen  oder  eisernen  flachen  Kastens,  so  lang  als  die 
Walze  und  10  Zoll  breit  und  2  Zoll  hoch,  um  die  Masse  auf- 
zutragen  und  auch  die  abfliesisende  Masse  wieder  aufzufangen. 
Das  Auftragen  der  Masse  geschieht  mit  einem  grossen  Lo'ffel 
von  Blech  mit  hOlzernem  Stiel. 

Zum  Backen  der  Baumkuchen  muss  man  recht  trockenes, 
fein  gespaltenes  Holz  haben  und  ist  ellernes  oder  buchenes 


!7  DIE    CONDITOREI 

Holz  das  geeignetste  dazu,  well  dasselbe  keine  Funken  ab- 
wirft. 

Nachdem  man  alle  Vorbereitungen  getroffen  hat,  fertigt 
man  die  Masse  an,  und  will  ich  nun  beschreiben,  wie  man 
beim  Backen  verfahrt. 

Zuerst  macht  man  Feuer  und  stellt  dabei  das  Holz  meist 
hoch  auf,  damit  die  Flamme  recht  nach  oben  schlagt,  auch 
legt  man  Holzstucke  quer,  doch  muss  man  immer  darauf 
achten,  dass  der  Rauch  nach  hinten  schlagt  und  nicht  an  den 
zu  backenden  Kuchen,  weil  das  nicht  allein  den  Geschmack 
beeintrachtigt,  sondern  auch  schlecht  aussieht.  Man  legt 
nun  die  Baumkuchen-Walze  auf  und  lasst  sie  recht  heiss  wer- 
den,  nimmt  dann  2  Loffel  voll  von  der  Masse  in  die  Baum- 
kuchen-Pfanne,  die  unter  der  Walze  steht,  und  tragt  davon 
mit  dem  Loffel  auf  die  Walze,  die  von  einer  zweiten  Per- 
son fortwahrend  gedreht  wird.  In  der  Regel  bildet  man  zu- 
erst  lauter  Ringe  aus  der  Masse,  etwa  4  Zoll  von  einander, 
und  muss  dabei  fortwahrend  das  Feuer  gut  unterhalten.  Hat 
man  den  ersten  Theil  der  Masse  verbraucht,  so  nimmt  man 
wieder  ebensoviel  in  die  Pfanne  und  tragt  sie  ebenso  auf  wie 
die  erste,  jedoch  muss  die  zuerst  aufgetragene  Masse  schon 
etwas  gelblich  gebacken  sein,  was  nur  die  Zeit  weniger  Mf- 
nuten  bedarf.  Man  fahrt  nun  fort,  in  der  beschriebenen  Weise 
die  Masse  in  kleineren  Theilen  aufzutragen  und  achte  dabei 
darauf,  die  schon  gelblich  gebackene  Masse  mog  ichst  zu 
decken,  weil,  wenn  nicht  frische  Masse  dariiber  kommt,  sich 
dunkelbraune  Stellen  bilden,  die  den  Geschmack  und  das 
Aussehen  des  Kuchens  beeintrachtigen.  Nachdem  nun  die 
Ringe  durch  6-  bis  Smaliges  Auttragen  sich  hoch  genug 
gebildet  haben  und  Zacken  angesetzt,  so  nim  ...t  man  etwas 
mehr  Masse  und  fiillt  dann.  nachdem  erst  wieder  die  Ringe 
iibergossen  sind,  die  Liicken  zwischen  denselben  aus.  Beim 
nachsten  Auftraoren  richtet  man  sich  wieder  so  ein,  dass  die 
Masse  fur  die  Ringe  und  dazwischen  ausreicht,  und  um  das 
Uebergiessen  zu  erleichtern  und  die  Masse  deckender  zu 
haben,  giesst  man  wohl  \  Tasse  Milch  dazwischen,  besonders 
beim  letzten  Auftragen.  Nachdem  die  Masse  nun  alle  auf- 

fetragen,  was  etwa  auf  eine  Masse  von  I  Pfund  Zucker  eine 
tunde  dauert,  lasst  man  den  Kuchen  iiber  den  Kohlen,  die 
man  etwas  ausbreitet,  hiibsch  goldgelb  ausbacken  und  glasirt 
ihn  dann  mit  Wasserglasur  vermittelst  eines  Pinsels,  schneidet 
dann  unten  und  oben  den  Bindfaden  ab  und  hebt  den  Kuchen 
mit  dem  Papier  ab. 


IN    WORT    UND    BILD.  173 

42.   Kranz-Kuchen. 

Man  reibe  I  Ib  geschalte  und  getrocknete  Mandeln, 
recht  fein,  mit  etwa  16  Eiweiss  und  reibe  dann  i^  Ib  feinen 
Zucker  dazu,  auch  nimmt  man  etwas  Citronenschaale  und 
/ein  gehackten  Citronat  hinein.  Nun  klebt  man  ein  Paar 
TafelnOblaten  zusammen  undschneidet  mit  dem  Cirkel  zwei 
runde  Boden,  die  einen  etwa  10  Zoll  im  Durchmesser,  den 
zweiten  einen  halben  Finger  breit  kleiner.  Aus  diesen  Ob* 
latenboden  schneidet  man  nun  lauter  einen  Finger  breite 
Ringe  vermittelst  des  Cirkels  aus  und  erhalt  dadurch  eine 
regelmassige  Pyramide.  Nun  legt  man  diese  Ringe  auf 
Papier  auseinauder,  fiiilt  die  Macrunenmasse,  die  nicht  zu 
fest  sein  darf,  in  eine  Spritze,  die  eine  TUlle  in  der  Sta'rke 
eines  kleinen  Fingers  hat  und  bespritzt  damit  die  Oblaten- 
ringe,  dann  streuet  man  etwas  geschnittene  oder  gehackte 
Mandeln  darliber  und  backt  sie  recht  saftig  aus.  Nachdem 
sie  aus  dem  Ofen  kommen,  glasirt  man  die  Ringe  mit 
Vanille-Glasur.  —  Man  wird  nun  noch  Macronenmasse 
tibrig  haben  und  verwendet  dieselbe,  indem  man  auf  Papier 
kleine  Ringe  oder  Macronen  spritzt,  die  man  auch  mit  ge- 
hackten  Mandeln  bestreut  und  die  nachher  zwischen  die 
Ringe  gesetzt  werden. 

43.    Aufsatz  auf  Bamnkuclicn. 

Werden  aus  obiger  Masse  gemacht,  indem  man  diesel- 
ben  durch  eine  Stern-Scheibe  spritzt,  zuerst  einen  Ring  so 
gross  wie  der  Baumkuchen,  dann  6  StUck  Schnorkel  in  C- 
oder  S-Form,  setzt  dieselben  zusammen  auf  den  Ring  zu 
einer  Krone,  dazwischen  setzt  man  Mandelblatter,  Blumen 
fu  dgl.,  oben  darauf  eine  Figur.  Auch  kann  man  die  Seiten 
des  Baumkuchens  mit  Schnorkel,  Mandelbla'tter,  Blumen 
u  dgl.  schmiicken. 


44.   Caramel-Fignren  und  Bli 

Der  zum  Bruch  gekochte  Zucker  wird  in  leicht  ge- 
schmierte  Zinnforme  gegossen.  Blumenstempel  taucht  man 
in  Caramel  und  iSsst  sie  bei  6*fterem  Umdrehen  erkalten. 

45.   Mandel-Spahne. 

Man  schneide  aus  fester,  doch  nicht  zu  starker  Pappe 
Schablonen,  wie  etwa  einEichenblatt,in  verschiedeneGro'ssen, 
oder  wa'hlt  eine  andere  Form,  etwa  ein  oval,  oder  wie  r.onst 
der  Geschmack  es  liebt.  Dann  bestreicht  man  Bleche  mit 
Butter,  legt  die  Schablone  darauf  und  streicht  mit  einem 
biegsamen  Messer  (Bowl-knife)  von  der  beschriebenen  Masse 


174  DIE    CONDITOREI 

fiber  die  Schablone  weg,  hebt  dieselbe  dann  fort  und  wird 
dann  ein  Blatt,  oder  was  die  Schablone  vorstellt,  auf  dem 
Bleche  haben.  Diese  Blatter  backt  man  nun  aus,  was  sehr 
schnell  geschieht,  weil  man  sie  recht  diinn  macht,  hat  in- 
zwiscben  Rollholzer  oder  rund  gebogene  Bleche  zurecht  ge- 
legt  und  legt  darauf  die  heissen,  gebackenen  Blatter,  die  sich 
dadurch  biegen.  Spater  bespritzt  man  auch  diese  Blatter 
und  gewinnt  dadurch  eine  hiibsche  Verzierung  zu  allerhand 
Aufsatzen. 

46.    Aufsatz  von  Bonbon 

Zu  solchen  Aufsatzen  hat  man  haufig  Formen  aus  Zinn 
oder  Kupfer,  in  welche  man  den  Caramel  hineingiesst. 
Jedoch  kann  man  auch  ohne  solche  Formen  Aufsatze  von 
Bonbon  herstellen  und  muss  man  dann  sich  die  Schnorkel, 
die  man  dazu  haben  will,  auf  Pappe  zeichnen,  donn  aus- 
schneiden  und  dann  auf  den  gestrichenen  Bonbonstein  legen 
und  mit  Spritzglasur  einen  starken  Faden  an  den  ausseren 
Kanten  des  Schnorkels  ziehen.  Hat  man  das  gethan,  so 
nimmt  man  behutsam  den  Schnorkel  von  Pappe  aus  dem  ge- 
spritzten  Faden  heraus,  legt  ihn  etwas  weiter  und  macht  es 
ebenso,  bis  man  genug  solcher  Theile  hat.  Hat  man  gar 
keine  Formen,  so  muss  man  alle  Stiicke,  die  man  gebraucht, 
in  eine  solche  Einzwangung  giessen.  Zu  diesen  Aufsatzen 
kocht  man  meistens  verschiedene  Farben  von  Bonbon  und 
giesst  von  jeder  Farbe  einen  Theil  der  Schnorkel.  Beim 
Giessen  dieser  Schnorkel  muss  man  eine  Pfanne  mit  etwas 
enger  Tulle  haben,  damit  es  nicht  so  dick  herausfliesst. 
Die  ausseren  Kanten  der  Bonbon-Schno'rkel  bespritzt  man 
mit  Spritzglasur  und  setzt  sie  dann  zusammen  mit  aufgeldstem 
Zucker. 

47.    Macronenaufsatz  von  2  Etagen. 

Von  fester  Macronenmasse  dressirt  man  verschiedene 
Schnorkel,  z.  B.  6  Stuck  S  zur  unteren  Etage,  6  Stuck  C, 
welche  man  um  J  kleiner  macht,  zur  zweiten.  Dann  bereitet 
man  4  Ringe,  namlich  2  so  gross  als  die  Platte,  auf  der  der 
Aufsatz  stehen  soil,  und  2  kleinere,  um  zwischen  der  ersten 
und  zweiten  Etage  zu  Jiegen.  Dies  alles  setzt  man  mit  fliis- 
sig  gemachtem  Zucker  zusammen  und  bringt  dazwischen 
verschiedenen  Zierrath  an,  als  :  Mandelblatter,  Glasur- 
spa'hne,  Blumen,  farbige  Mandeln,  Silbespillen,  griine  Blatter 
von  Papier  u.  dergl.  Oben  auf  die  Krone  setzt  man  ein  Blu- 
menko'rbchen  oder  eine  Figur. 

48.   Fttllhorn. 

In  einer  Thonform,  die  man  vom  T6*pfer  hat  anfertigen 
lassen,  backt  man  von  beliebiger  Tortenmasse  die  Figur 


IN    WORT    UND    BILD.  175 

eines  Fiillhorns,  tiberspritzt  dieselbe  mil  Schaummasse  oder 
glasirt  sie,  belegt  die  Figur  am  breiten  Ende  mil  Frttchten 
und  verziert  alles  geschmackvoll. 

49.    Macronen-Pyramidc. 

Nachdem  man  die  Form  geschmiert  hat,  lasst  man  auf 
Feuer  etwas  Zucker  unter  bestandigem  Riihren  schmelzen, 
fange  von  unten  an;  wenn  man  dann  die  Form  entfernt  hat, 
verziere  und  garnire  man  dieselbe  mit  Glasur,Mandelspahnen, 
Ulumen  und  dergl.,  oben  darauf  setzt  man  gem  eine  Tra- 
ganth  oder  Caramel- Figur. 

5O.   Gateaux  oder  Felsenzncker. 

Koch  2lb  Zucker  zumBruch,nihre  einen  Esslo'ffel  Eiweiss- 
Glasur  hinein,  rtihre  es  mit  dem  Spatel  tlichtig  durch  und 
giesse  den  Zucker  in  die  mit  Butter  bestrichene  Form.  Man 
kann  auch  den  Zucker  hart  werden  lassen,  und  schneidet  mit 
der  Sage  beliebige  Stiicke  davon.  (Ein  paar  Tropfen 
Citronensaft  zu  dieser  Masse  ist  sehr  zu  empfehlen. 
51.  Ponsier  Warhs. 

Schmelze  4  oz  gelbes  Wachs,  dann  thue  \  Esslo'ffel  voli 
venetianischen  Terpemin  dazu,  J  oz  Fass-Unschlitt,  rtihre 
Alles  gut  durch  einander,  nimm  es  vom  Feuer  und  mische 
soviel  feine  Kreide  darunter,  dass  man  es  gut  bearbeiten 
kann.  Die  Figuren  werden  dann  mit  Instrumenten  von 
Knochen  oder  Messing  ausgearbeitet.  Will  man  sie  nach  der 
Verf^rtigung  glatt  haben,  so  nehme  man  einen  Haarpinsel, 
tauche  denselben  in  Terpentin  Oel  und  streiche  sie  glatt. 

52.    Glasur-Spane. 

Man  streiche  eine  nicht  zu  feste  Spritz  Glasur  auf  Oblate, 
schneide  sie  dann  in  langliche  Streifen,  lege  sie  auf  gebogene 
Bleche  oder  Holzer,  und  wenn  trocken,  garnire  man  sie  recht 
schon  und  gebrauche  sie  zu  Aufsatzen,  um  die  Ecken  und 
Winkel  auszufullen.  Diese  Spane  fertigt  man  auch  in  ver- 
schiedenen  Farben  an. 


IV.  Theil. 


Thee-  und  Tafel-Backerei. 

53.    Bldtter-Teig. 

i  lb  Mehl,  i  Ei,  i  oz  Butter  and  soviel  Wasser,  dass  oer 
Teig  i^  lb  wiegt;  arbeite  den  Teig  tUchtig  und  lege  ihn  an 
einen  kalten  Platz.  Dies  ist  der  Grundteig. 


176  DIE    COND1TOREI 

Dieser  Grundteig  wird  mit  dem  Rollholze  federspuien- 
stark  ausgerollt,  I  Ib  Butter  darauf  gelegt  und  von  alien  vier 
Seiten  von  dem  Grundteige  liberschlagen,  so  dass  die  Butter 
in  der  Mitte  zu  liegen  kommt;  dies  wird  dann  behutsam  aus- 
gerollt, dass  keine  Butter  heraus  gequetscht  wird,  und  hat  es 
dann  die  Dicke  eines  viertel  Zolles  erreicht,  so  wird  der  Teig 
wieder  vierfach  zusammen  geschlagen;  bei  dem  Rollen  ist 
es  ntfthig,  den  Backtisch  mit  Mehl  zu  besta'uben,  damit  der 
Teig  nicht  anha'ngt,  es  darf  aber  nur  so  wenig  wie  moglich 
.  sein,  denn  sonst  geschieht  der  Schonheit  der  Waare  Eintrag; 
vor  dem  Zusammenschlagen  muss  das  angeha'ngte  Mehl  al>- 
gekehrt  warden,  man  la'sst  dann  den  Teig  eine  viertel  Stunde 
ruhen.  Dann  wird  er  noch  dreimal  ausgerollt  und  tiber- 
schlagen.  Um  sich  von  der  Gtite  des  Teiges  zu  tiberzeugen, 
nimmt  man  eine  kleine  Probe  (sticht  ein  Pla'tzchen  heraus) 
und  backt  es  bei  fllichtiger  Hitze;  schmilzt  noch  nach  unten 
Butter  heraus,  so  muss  der  Teig  noch  einmal  ausgerollt  und 
zusammen  geschlagen  werden;  die  Probe  ist  gut,  wenn  er 
in  die  Ho*he  steigt,  sich  auf  eine  Seite  legt  und  trocken  aus- 
sieht  Der  Teig  ist  nun  zum  Schneiden  fertig. 

In  jeder  anderen  Stadt  macht  man  aus  Bla'tterteig  StUcke 
mit  anderen  Namen  und  anderer  Form,  und  es  wtirde  zu  weit 
filhren,  die  Menge  mir  bekannter  Formen  und  Namen  hier 
aufzufllhren.  Ich  will  nur  im  Allgemeinen  darliber  bemerken, 
dass  man  verschiedene  Ausstecher  dazu  hat,  um  den  Bla'tter- 
teig auszustechen;  oftmals  flillt  man  denselben  mit  Marme- 
lade  (Gelee  darf  man  nicht  nehmen,  weil  dasselbe  beim 
Backen  ausfliessen  wtlrde),  schlagt  ihn  zusammen,  bestreicht 
ihn  mit  Ei  und  legt  ihn  in  Hagelzucker.  Auch  wird  derselbe 
nach  dem  Backen  glasirt  mit  Wasser-,  auch  mit  Eiweiss- 
glasur. 

54.    Murbo-ToiK. 

3  Ibs  Mehl,  2  Ibs  Butter,  i  Ib  Zucker,  Zimmet,  J  oz  Am- 
monia. 

55.    Zinimet- Sterne 

1  Ib  Butter,  i  Ib  Zucker,  4  Eier,  J  oz  Ammonia,  J  pt  Milch, 
2  Ibs  Mehl,  mit  Milch  bestrichen  und  in  Hagelzucker  gelegt. 

56.  Anis-Pl&tzchcn. 

2  Ibs  Zucker,  8  Eier,   i  Ib  Mehl,  warm  schlagen,  2  Stun- 
den  trocknen  lassen  und  backen  in  mittlerer  Hitze 

57.  Gewiirz-RinRe. 

2  Ibs  KrUmel,  J  Ib  Zucker,  2  oz  Butter,  6  Eier,  }  pt  Mo- 
lasses, i  11>  Mehl,  £  oz  Ammonia,  CSewtlrz. 


IN    WORT    UNO    BILD.  1" 

5S.    Pumpernickel. 

I  lb  geschnittene  Mandeln,  2  Ibs  Zucker,  4  Ibs  Krttmel, 
1 8  Eier  2  Ibs  Mehl.  i  oz  Ammonia,  Gewttrz. 

59.    Theestensel. 

|  lb  Butter,  i  lb  Zucker,  4  Eier,  i  J  lb  Mehl,  J  oz  Ammo- 
nia, mit  Ei  bestrichen;  heisser  Ofen. 

60.  Chocoladen-Ringe. 

1  lb  Zucker,  2  oz  Butter,  4  Eier    J  lb  geriebene  Choco- 
lade,  i  lb  Mehl,  J  oz  Ammonia. 

61.  Macronen-Tortchen. 

Belege  18  Rosettenformen  mit  Milrbeteig,  thue  etvvas 
Mannelade  hinein,  schlage  5  Eiweiss  zu  Schnee,  6  oz  Zucker, 
3  oz  gestossene  Mandeln,  fillle  die  To'rtchen  damit,  bestaube 
sie  mit  Zucker  und  backe  sie  langsam. 

62.    Anis-Zwieback. 

2  Ibs  Zucker,  18  Eier,  warm  geschlagen,  i  oz  Anis,  2  Ibs 
Mehl  untergeruhrt;  auf  bestaubten  Blechen  tressirt,  heiss  ge- 
backen,  \venn  kalt,   geschnitten    und  leicht   gerostet.     Dieses 
giebt  sechs  Stangen. 

63.    Vanille-Bretzeln. 

i  lb  Zucker,  i  lb  Butter,  4  Eier,  2  Ibs  Mehl,  J  oz  Ammo- 
nia, zu  Bretzeln  geformt,  mit  Ei  gewaschen  und  in  Hagel- 
zucker  gelegl. 

64.    Thee-Knchen, 

ij  lb  Zuckcr,  2  Ibs  Butter,  8  Eier,  J  pt  Milch,  }  oz  Am- 
monia, 4  Ibs  Mehl. 

65.   Napoleons. 

Backe  einen  diinnen  Kuchen  von  Blatterteig,  halb  durch- 
geschnitten;  die  eine  Halfte  bestreiche  mit  Vanille  Creme,  lege 
die  andere  darauf,  mit  Wasserglasur  glasirt  und  geschnitten. 

68.    Crcme-Tortchen. 

Steche  von  Pieteig  R->setten  aus  und  tressire  einen  Rand 
von  Cream  Cake-Masse  darum,  backe  und  glasire  den  Rand 
mit  Chocoladen-Glasur  und  fulle  mit  Vanille-Creme. 

67'    Maserinen. 

Rosettenformchen  werden  mit  Blatterteig  ausgelegt  und 
gefUllt  mit  i  lb  Almond  Paste,  j  lb  Zucker,  J  lb  Krttmel,  und 
Eiweiss  genug,  dass  es  eine  weiche  Masse  giebt,  lege  ein  Streif- 
chen  dartiber  und  backe. 


DIE    CONDITOREI 

68.    Leipziger-Kuohen. 

Wie  oben,  nur  fulle  sie  mit  J  Ib  gehackten  Mandeln,  £  Ib 
Zucker,  Eiweiss,  lege  ein  Streifchen  daruber,  bestaube  sie  mit 
Zucker  und  backe. 

69.  Marschall-Kuchen. 

Aehnlich  wie  oben;  rolle  eine  Platte  Blatterteig,  bestreiche 
sie  mit  obiger  Mandelmasse,  schneide  in  Rauten  und  backe. 

70.  Porzellan-Sclmitte, 

Wie  oben,  nur  statt  der  Mandelmasse  nehme  Spritz-Glasur. 

71.  Schaum-Torte. 

Backe  einen  Boden  von  Murbeteig,  bestreiche  mit  Gelee, 
ttberziehe  sie  mit  Windmasse  und  decorire. 

72.  Thee-Bretzeln. 

|  Ib  Butter,  J  Ib  Zucker,  mit  5  Eiern  geriihrt,  i  Ib  Mehl 
dazu,  spritze  die  Bretzeln  auf  Bleche,  bewerfe  sie  mit  Hagel- 
zucker  und  backe. 

73.    Vanille-Bretzeln. 

J  Ib  Butter,  J  Ib  Zucker,  \  Ib  Mehl,  i  Eiweiss;  forme  da- 
von  Bretzeln,  backe  und  glasire  mit  Vanille-Glasur, 

74.    Vanille  Thee-Biscuit. 

5  oz  Butter,  J  Ib  Zucker,  mit  3  Eiern  schaumig  gertthrt, 
14  oz  Mehl,  J  oz  Ammonia;  hiervon  steche  die  Form  einer 
Schuhsohle  aus,  J  Zoll  dick,  bestreiche  sie  mit  Ei,  lege  sie  in 
Hagelzucker  und  backe. 

75.    Zimmet-Stangeii. 

Reibe  |  Ib  Almond  Paste  mit  5  bis  6  Eiweiss,  i  J  Ib  Zucker 
dazu,  rolle  hiervon  einen  langen,  3  Zoll  breiten  Screifen  aus, 
glasire  ihn  mit  fester  Eiweiss-Glasur,  schneide  in  |  Zoll  breite 
Streifchen  und  backe  sie  auf  bestaubten  Blechen. 

76.    Mandel-Berge. 

10  Eiweiss  zu  Schnee,  i  Ib  Zucker,  J  Ib  geschnittene  Man- 
deln, etwas  gerostet,  formire  kleine  Haufchen  und  backe 
langsam. 

77.    Congress-Kuchen. 

Reibe  J  Ib  braune  Mandeln  mit  Eiweiss,  thue  sie  in  eine 
Schussel,  wiege  dann  J  Ib  Zucker  zu,  thue  etwas  Zimmet  hin- 
ein  und  ruhre  die  Masse  mit  so  viel  Eiweiss  schaumig,  dass 
dieselbe  dickflussig  wird.  Diese  Masse  fiiile  alsdann  in  die 
mit  Murbeteig  ausgelegten  Formen,  lege  von  denselben  ein 
leichtes  Kreuz  daruber,  besiebe  sie  mit  Zucker  und  backe  sie 
langsam  aus;  _  Bevor  man  die  Masse  einiullt,  kann  man  auch 
etwas  Marmelade  in  die  Formen  thun  und  dann  die  Fitllnng. 


IN    WORT    UND    BILD.  179 

Angelfood. 

Man  schlage  i  pt  Eiweiss  steif.  Vorher  siebe  man  zusam- 
men  i  Ib  feinen  Zucker,  £  Ib  Kuchenmehl,  2  oz  Cornstarch 
und  J  oz  Cream  of  Tartar.  Mische  dieses  leicht  unter  den 
Schnee  ;  auch  etwas  gute  Vanilla  thue  hinzu.  Ein  Drittel  des 
Zuckers  kann  man  separat  lassen  und  unter  den  Schnee 
schlagen,  bevor  man  das  Andere  zugibt.  Die  Formen  tauche 
man  in  kaltes  Wasser. 

Feigen-Cakes. 

Man  mische  3  Ib  granulated  Zucker,  18  oz  Butter  oder 
Fett,  10  bis  12  Eier,  if  pt  Milch,  5^  Ib  Kuchenmehl,  ij  oz 
Backpulver,  etwas  Eierfarbe  und  Citronengeschmack.  Dann 
nehme  man  ij  bis  2  Ib  Feigen  und  blanchire  dieselben ;  d.  h. 
thue  dieselben  in  einen  Topf  oder  Kessel  und  giesse  heisses 
Wasser  daruber,  lasse  aber  nur  eine  Weile  stehen,  bis  die  Haut 
weich  wird.  Dann  giesse  man  das  Wasser  ab  und  lasse  die 
Feigen  etwas  abtrocknen.  Dann  schneide  man  dieselben  in 
kleine  Stiicke  oder  hacke  sie  fein  Nun  rolle  man  ein  Stiick 
vom  Teig  einen  Zoll  dick  aus  und  belege  die  eine  Seite  mit 
Feigen,  schlage  die  andere  Seite  daruber  und  rolle  und  steche 
aus  wie  Zucker  Cakes  Jetz  wasche  man  mit  Milch  oder  Ei 
und  bestreue  mit  groben  Zucker  und  backe  in  guter  Hitze. 

Feigen-Bmns. 

Man  gebe  dem  obigen  Teige  etwas  mehr  Milch  und  i  bis 
2  Eier  mehr,  mische  die  gehAckten  Feigen  darunter  und 
dressire  mit  der  Hand  wie  Dropcakes  auf  Pfannen.  Wasche 
mit  Ei  und  tauche  in  feinen  Zucker. 

Speculating. 

4  Ib  Mehl,  2  Ib  Butter,  2  Ib  Zucker,  6  Eier,  i  pt  Milch,  \ 
oz  Amonia,  Vanilla.  Das  ganze  wird  mit  der  nothigen  Milch 
zu  einem  steifen  Teig  geknetet,  und  wo  eine  Teigbreche  oder 
Walze  vorhanden  ist,  noch  mit  dieser  recht  zart  und  fein  bear- 
beitet.  Um  den  Teig  besser  aufarbeiten  zu  konnen,  lasst  man 
denselben  mindestens  einen  Tag  an  einem  kuhlen  Ort  liegen. 
Nach  dieser  Zeit  wird  derselbe  durch  eine  Maschine  in  die  ver- 
schiedensten  Figuren  gepresst.  Bei  Ermangelung  dieser  kann 
man  aber  auch  den  Teig  in  Holz-,  Gyps-  oder  Schwefelformen 
ausdriicken.  Diese  Figuren  werden  in  massig  heissem  Ofen 
gebacken. 


180  DIE    CONDITOREI 

Aepfel  im  Schlafrock, 

Schone  mittelgrosse,  sauerliche  Aepfel  werden  geschalt 
und  mit  einem  Ausstecher  das  Kerngehause  ausgestochen. 
Diese  Oeffnung  wird  mit  einem  Gemisch  von  Corinthen,  bitteren 
Mandeln  und  Zimmtzucker  ausge  iillt  und  der  Apfel  sodann 
auf  ein  Stuck  nicht  zu  dlinn  ausgerolltem  Blatterteig  gelegt. 
Nun  wird  der  Blatterteig  von  alien  Seiten  dariiber  geschlagen, 
(wobei  alles  Ueberstehende  mit  der  Scheere  abzuschneiden  ist) 
drtickt  ihn  gut  zusammen  und  legt  die  Aepfel,  den  Schluss 
nach  unten,  auf  Bleche.  Obenauf  wird  noch  ein  Kreuz  von 
frischem  Blatterteig  gelegt,  dann  mit  Ei  gestrichen  und  bei 
massiger  Hitze  gebacken. 

Allumettes. 

In  einer  Terrine  wird  etwas  Eiweiss  mit  Staubzucker  zu 
einer  dickfltissigen,  schaumigen  Masse  angeriihrt.  Diese 
Masse  wird  iiber  einen  ausgerollten  Blatterteigkuchen  gestrichen, 
sodann  in  langlich  viereckige  Stucke  geschnitten  und  in  massig 
heissen  Of  en  gebacken. 

Blaettersterne. 

Von  nicht  zu  dtlnn  ausgerolltem  Blatterteig  werden  Sterne 
ausgestochen,  dann  von  etwas  dtinneren  Teig  kleinere  Ringe. 
Die  Sterne  werden  mit  Ei  gestrichen,  die  Ringe  darauf  gelegt, 
dann  diese  ebenfalls  mit  Ei  gestrichen  und  gebacken.  Nach 
dem  Backen  bestaubt  man  die  Blattersterne  mit  Zucker  und 
fiillt  in  die  Mitte  etwas  Aprikosengelee. 

Glanz  auf  Honig  und  Lebkuchen  herzustellen. 

Man  rostet  -J-  Ib  Kartoffelmehl  hellbraun,  siebt  dasselbe 
durch  ein  feines  Sieb,  giesst  dann  kochendes  Wasser  bei  fort- 
wahrenden  Riihren  allmahlich  darunter,  so  dass  es  eine  diinne 
breiartige  Masse  wird  ;  diese  wi  d  dann  mit  eine-m  Pmsel  dunn 
iiber  die  noch  warmen  Honig-  oder  Lebkuchen  gestrichen; 
wenn  sie  kalt  geworden,  ist  der  Glanz  sofort  bergestellt. 

Mandel-Waffelo. 

i  Ib  Almond  paste,  5  Eiweiss,  i  J  Ib  Zucker,  2  oz  Mehl,  2 
Essloffel  sussen  Rahm  und  etwas  Zimmt.  Man  mische  obiges 
gut  und  haltedie  Masse  etwas  weicher  wie  gewohnliche  Makro- 
nenmasse.  Nun  streiche  man  mit  einer  Schablone  flache 
Platzchen  3  bis  4  Zoll  gross  auf  gewarte  Bleche,  backe  dieselben 
rasch  in  einem  ziemlich  heissen  Ofen  und  biege  sie,  wenn  noch 
warm,  tiber  ein  rundes  fingerdickes  Hdlzchen. 


IN    WORT    UNO    BILD.  181 

78  •    Devrient. 

Backe  von  J  Ib  Mandeln  eine  Brodtorten-Masse,  ftille  da- 
von  eine  Kapsel  etwa  f  Zoll  hoch,  backe  dieselbe  und  zer- 
schneide  sie  in  Stuckchen  von  i  J  Zoll  Breite  und  2  Zoll  Lange 
und  liberziehe  dieselben  mit  Chocoladen-Glasur.  Alsdann 
backe  von  Windmasse  kleine  Boden,  ebenso  gross,  als  die  oben 
beschriebenen  Stiicke,  auf  4  Eiweiss  12  Loth  Zucker,  backe  sie 
gut  aus  und  bestreiche  sie  dann  mit  Himbeer-Marmelade  und 
seize  sie  mit  ersteren  zusammen. 

19.    Dominosteine. 

Backe  eine  Mandelkapsel  und  zerschneide  dieselbe  in 
Stucke  von  ij  Zoll  Breite  und  2\  Zoll  Lange.  Die  Halfte 
dieser  Stucke  glasire  mit  Chocoladen-Glasur,  die  andere  Halfte 
glasire  weiss  und  spritze  dann  Punkte  von  "beiden  Glasuren  so 
auf,  dass  weiss  auf  Chocolade  und  Chocolade  auf  weisse  Glasur 
kommt. 

Man  kann  natUrlich  dieses  Backwerk  von  anderer  Masse 
machen,  auch  kann  man  dasselbe  einfarbig  glasiren  und  nur 
die  Punkte  zweifarbig  machen. 

80.    Backwerk  aus  Wienerkapsel. 

Aus  Wienerkapsel  macht  man  vjelerlei  Backwerk  und 
eignet  sich  gerade  diese  Masse  gut  dazu.  Man  kann  die 
Kapsel  doppelt  zusammen  legen,  fallen  und  verschieden  gla- 
siren undschneiden,  und  hat  dann  Wienerschnitte,  auch  sticht 
man  mit  Ausstechern  verschiedenes  aus,  z.  B. : 

81.    StroUittte. 

Man  sticht  mit  einem  grosseren  und  einem  kleineren 
Ausstecher  runde  Stticke  aus,  befestigt  den  kleineren  Theil 
mit  Marmelade  auf  dem  gro'sseren,  tiberzieht  das  Ganze  mit 
Apfelsinenglasur  und  trocknet  es  ab.  Alsdann  spritzt  man 
mit  Gelee  oder  Marmelade  ein  Band  um  und  steckt  eiii  Stuck- 
chen Citronat  als  Feder  auf  eine  Seite. 

82.    Schmetterlinge. 

Ebenso  ausgestochen  mit  einem  Ausstecher,  der  einen 
Schmetterling  vorstellt,  mit  Gelee,  zwei  und  zwei  zusammen 
gefiillt,  glasirt,  getrocknet  und  dann  verziert.  Von  Choco- 
laden-Glasur spritzt  man  einen  Corpus  in  die  Mitte. 

83.    Bohneu. 

Kann  man  von  Wienermasse  ausstechen  oder  schla'gt  die 
Masse  zu  MohrenkOpfen  an  und  spritzt  davon  Bohnen,  ftillt 
sie  ebenso  wie  jene  und  glasirt  sie  weiss  oder  roth  und  macht 
in  der  Mitte  der  Bonne  ein  Ptlnktchen  andersfarbiger  Glasur. 


182  DIE    CONDITOREI 

84.    Aprikosenschnitte. 

Von  Wienermasse  ausgeschnitten,  etwa  i  \  Zoll  breit,  2 
Zoll  lang,  auf  den  Rand  Tupfen  von  Windmasse  gesetzt,  au 
ein  Brett  gelegt  und  leicht  abgebacken,  dann  in  die  Mitte 
Aprikosen-Marmelade  eingefiillt,  glasirt  und  verziert. 

85.    Johannisbrod. 

Oval  von  obiger  Masse  ausgestochen,  Tupfen  von  Wind- 
masse auf  den  Rand  und  ebenso  gebacken  wie  vorhin,  dann 
mit  eingemachten  Johannisbeeren  gefiillt  und  glasirt. 

86.    Dieselben  auf  andere  Art- 

Von  Wiener  Kapsel  ij  Zoll  breite,  2  Zoll  lange  Stiicke 
geschnitten  und  mit  Johannisbeeren  in  Gelee  belegt,  dann 
ein  wenig  Zucker  zum  Faden  gekocht,  etwas  tablirt  und  da- 
mit  Uberzogen  und  abgetrocknet.  Diese  sehen  sehr  hiibsch 
aus. 

87.    Krapfen,  auch  Mohrenkopfe  genannt. 

Schlage  eine  Biscuitmasse  von  \  Ib  Zucker,  6  Eigelb,  das 
Weisse  der  Eier  zu  Schnee  und  mit  \  Ib  Mehl  untergeriihrt. 
Davon  werden  Platzchen  in  der  Grosse  eines  Dollars  auf 
Papier  tressirt  und  gebacken.  Nachdem  sie gebacken,  schneide 
man  sie  vom  Papier  und  hohle  die  untere  Seite  etwas  aus, 
fiille  etwas  Vanille-Creme  hinein,  lege  zwei  und  zwei  zusam- 
men  und  glasire  sie  mit  Chocoladen  Glasur. 

Diese  Krapfen  sind  sehr  schmackhaft  und  mit  Recht  sehr 
beliebt.  Zu  bunten  Schiisseln  kann  man  diese  Krapfen 
auch  weiss  und  roth  uberziehen.  Der  weissen  Glasur  giebt 
man  den  Marasquino-Geschmack,  der  rothen  Vanille-Ge- 
schmack. 

88.    Sprit  zkuclien  oder  French.  Crallers. 

Zur  Anfertigung  der  Spritzkuchen  gehort,  wie  es  schon 
der  Name  besagt,  eine  Spritze,  womit  man  die  Kuchen  tres- 
sirt, und  zwar  muss  dieselbe  einen  Stern  haben.  Die  Massen 
dazu  werden  sehr  verschieden  gemacht,  doch  ist  die  Zu- 
bereitungsweise  stets  dieselbe.  Man  wiegt  in  einen  Kessel 
J  Ib  Butter,  I  oz  Zucker  und  giesst  dazu  \  qt  Wasser,  setzt 
dasselbe  auf  Kohlenfeuer  und  lasst  es  kochen.  Sobald  es 
kocht,  riihrt  man  \  Ib  Mehl  hinein  und  rostet  dies  so  lange 
ab,  bis  sich  die  Masse  vollstandig  vom  Kessel  ablost,  alsdann 
hebt  man  den  Kessel  vom  Feuer,  schiittet  das  Abgerostete 
in  erne  Schiissel  und  lasst  es  erkalten.  Nachdem  es  erkaltet, 
rtihrt  man  nachgerade  7  bis  8  Eier  dazu,  thut  einige  Tropfen 
Citroneno'l  hinein  und  spritztnun  Ringe  von  dieser  Masse  auf 
ein  stark  mit  Fett  getranktes  Papier,  welches  so  gross  als  die 


IN    WORT    UND    BILD.  183 

Pfanne  ist,  worin  man  backt.  Hat  das  Fett  oder  die  Butter 
nun  die  ntfthige  Hitze  zum  Backen,  so  legt  man  das  Papier 
mit  den  Spritzkuchen  nach  unten  in  das  Fett;  es  wird  nicht 
lange  dauern,  so  hebt  sich  das  leere  Papier  hoch  und  man 
nimmt  dasselbe  heraus  und  backt  nun  die  Spritzkuchen  auf 
der  einen  Seite,  bis  sie  gelbe  Faroe  haben,  alsdann  wendet 
man  die  Kuchen,  backt  auch  die  zweite  Seite  so  weit  aus, 
wendet  dann  die  Kuchen  nochmals  nimmt  dann  einen  her- 
aus und  untersucht,  ob  sie  egal  hart  sind.  Dann  nimmt  man 
die  Kuchen  aus  dem  Fett  und  bestreut  sie  mit  Zucker  und 
Zimmet. 

Beim  Backen  aller  Fettkuchen  muss  man  darauf  achten, 
dass  das  Fett  nicht  zu  heiss  oder  zu  kalt  werde.  Im  ersteren 
Falle  muss  man  kaltes  Fett  zur  Hand  haben,  um  etwas  dazu 
zu  thun,  im  anderen  Falle  verstarkt  man  das  Feuer. 

89.     Sahnenkitchelchen. 

|  lb  Schmelz  Butter  schaumig  geriihrt,  dann  J  Ib  Zucker, 
8  Eigelb,  der  Schnee  von  4  Eiweiss  und  J  lb  Mehl  dazu. 
Davon  tressirt  man  Platzchen  auf  Papier  in  der  Gro'sse  einer 
Wallnuss,  legt  ein  StUckchen  Citronat  auf  und  streuet  etwas 
Mandeln  darauf.  Diese  werden  fliichtig  gebacken. 

9O.    Theeschlangen. 

Reibe  J  lb  Mandeln  mit  einem  Ei,  wirke  dazu  J  lb 
Butter,  J  lb  Mehl,  J  lb  Zucker  und  etwas  Zimmet;  lass  dann 
den  Teig  etwas  abkUhlen,  rolle  dann  davon  einen  langen 
Streifen  etwa  4  Zoll  breit  und  glasire  denselben  mit 
fester  Eiweissglasur,  schneide  dann  kleine,  i  Zoll  breite 
Streifen  davon,  lege  sie  auf  Blech  und  biege  dabei  die 
Enden  nach  rechts  und  links.  Dieselben  werden  langsam 
gebacken. 

91.    Putsch-Hinge. 

|  lb  Butter,  J  lb  Zucker  und  }  lb  braune  Mandeln  mit 
einem  Ei  gerieben,  etwas  Zimmet,  Nelken  und  einem 
Glaschen  Punschextract  oder  Rum  tiichtig  durchgeriihrt  und 
dann  \  lb  Mehl  dazu  gewirkt.  Davon  tressirt  man  Kranze, 
streicht  sie  mit  Ei  und  legt  sie  in  Hagelzucker,  dann  auf 
Bleche  und  backt  sie  fluchtig. 

92.    Windbeutel. 

Nimm  in  einen  Kessel  J  lb  Butter  und  J  Quart  Wasser, 
lass  dies  zum  kochen  kommen  und  rtthre  dann  \  lb  Mehl 
hinein,  rdhre  dies  so  lange,  bis  es  sich  vollsta'ndig  vom  Kes- 
sel ablo'st,  thue  es  dann  in  eine  Schilssel  und  riihre  8  Eier 


1^4  DIE    CONDITOREI 

hinein.  Von  dieser  Masse  setze  mit  einem  Tressir-Beutel 
kleine  Ha'ufchen  auf  Bleche,  streiche  sie  mit  Ei  und  backe  sie 
geho'rig  aus. 

93.   Chau  d'ean  KorbcHen. 

Man  macht  einen  leichten  Teig  aus  I  ganzen  Ei  und  3 
Eigelb,  3  LSffel  Wein,  3  LSffel  gute  Milch,  etwas  Zucker  und 
ein  wenig  Salz,  und  soviel  Mehl  als  nothig,  damit  der  Teig 
wie  zu  Eierkuchen  sei.  Nun  muss  man  eine  Blechform  ha- 
ben,  die  ein  Korbchen  vorstellt,  diese  streicht  man  in  Butter, 
taucht  sie  in  die  Masse  und  ba'ckt  es  in  heissem  Schmalz  wie 
bei  Pfannkuchen,  dannschiebt  man  das  gebackene  Ko'rbchen 
ab  und  wiederhole  das  Eintauchen  und  backen. 

Diese  Ko'rbchen  fiillt  man  nachher  mit  Chau  d'eau,  Beses, 
Schlagsahne,  Vanille,  Creme  u.  dergl. 

94.    Anischins  zu  Chocolade. 

Nimm  I  Ib  Zucker  in  eine  Schiissel  und  riihre  denselben 
mit  1 8  Eigelb  schaumig,  thue  etwas  Anis  oder  auch  Muscat- 
nuss  dazu,  schlage  dann  das  Weisse  von  den  18  Eiern  zu 
Schnee  und  riihre  denselben  mit  J  Ib  Mehl  zu  der  Masse. 
Davon  mache  auf  ein  gestrichenes  und  mit  Mehl  bestaubtes 
Blech  lange  Streifen,  die  etwa  3  Zoli  breit  sind,  streiche  sie 
behutsam  mit  Ei  und  backe  sie.  Nachdem  sie  gebacken  und 
abgekiihlt  sind,  schneidet  man  sie  in  schrage  Streifchen,  legt 
sie  auf's  Blech  undro'stet  sie  etwas.  Diese  Biscuite  schmecken 
sehr  gut  zu  Chocolade  und  werden  in  den  meisten  Condi- 
toreien  dazu  gegeben. 


V.  Theil. 


Macronen-BsickereL 

Das  Grund-Recept  der  Macronen  ist  wie  folgt :  i  Ib 
Almondpaste,  I J  Ib  Zucker,  ungefahr  10  Eiweiss,  auch  kann 
man  I  oz  Cornmeal  zusetzen 

95.    Belegtc  Macroneu. 

Hat  man  die  Macronen-Masse  bereitet  wie  vorhin,  so 
tressirt  man  runde  Macronen  in  der  Grosse  von  einer  halben 
Wallnuss  und  legt  darauf  ein  Stiickchen  Citronat  oder  auch 
Orangenschale  und  glasirt  dieselbe  nach  dem  Backen.  Bei 
dem  Backen  muss  man  recht  vorsichtig  sein  und  darauf  wohl 


IN    WORT    UNO    BILD.  185 

achten,  dass  man  die  Macronen  nicht  zu  heiss  backt,  well  sie 
dann  nicht  gehorig  aufgehen,  aber  auch  nicht  zu  kalt,  weil 
die  Macronen  sonst  trocken  werden. 

96.    Gefiillte  Macronen. 

Von  derselben  Macronen-Masse  tressirt  man  runde 
Macronen  und  backt  sie  aus.  Sobald  sie  aus  dem  Ofen  kom- 
men,  driickt  man  mit  einem  Sto'ckchen  in  die  Mitte  der  Ma- 
crone  eine  Vertiefung  und  spritzt  mit  einer  Dilte  Gelee  hinein 
und  thut  etwas  Glasur  dariiber. 

97.    Rosen-Macronen. 

Diesen  kann  man,  nachdem  man  die  Masse  etwas  roth 
gefarbt  hat,  den  Geschmack  durch  einige  Tro'pfchen 
Rosenol  geben,  Oder  man  glasirt  dieselben  nur  mit  Rosen- 
glasur. 

98.    Zimmet-Macronen. 

Man  setzt  der  Masse  etwas  Zimmet  /u  und  farbt  sie  mit 
etwas  Bolus  rothlich. 

99.    Chocoladeii- Macronen. 

Zu  derselben  Masse  thut  man  auf  £  Ib  Mandeln  J  Ib  ge- 
riebene  Chocolade,  Zimmet  und  Nelken  und  verdiinnt  die 
Masse  noch  etwas  mit  Eiweiss.  Nachdem  die  Macronen 
tressirt  sind,  bestreut  man  sie  mit  Hagelzucker. 

100.  Vanille-Macronen. 

Der  Macronen-Masse  etwas  gestossene  Vanille  als  Ge- 
schmack zu  geben  und  mit  Vanille-Glasur  nach  dem  Backen 
glasirt. 

101.  Citronen-Macroaen. 

Eben  so,  nur  etwas  auf  Zucker  abgeriebene  Citronen- 
schale,  hinzugethan. 

102.  Bestreute  Macronen. 

Die  Macronen,  wenn  sie  tressirt  sind,  bestreut  man  mit 
gehackten  Mandeln  und  glasirt  sie  mit  Vanille-Glasur.  Diese 
schmecken  besonders  fein. 

1O3.    Bemerkung. 

Alle  diese  verschiedenen  Dessins  kann  man  auch  ver- 
schieden  bestreuen  und  belegen  oder  fiillen.  Streuen  kann 
man  mit  Mandeln,  Hagelzucker  und  geriebener  Chocolade. 
Belegen  mit  Friichten,  Citronat  und  Orangeschalen. 

104.    Mandelbogen. 

Man  hat  dazu  gebogene  Bleche  no'thig,  die  man  aus 
weissen  Blechtafeln  machen  la'sst.  Die  Biegung  muss  ein 


186  DIE  CONDITOREI 

Halbzirkel  sein.  Man  bestreicht  eine  oder  mehrere  Tafeln 
Oblaten  mit  nicht  zu  fester  Macronen  Masse,  bestreut  die- 
seiben  mit  gehackten  Mandeln  oder  Hagelzucker  und  theilt 
dann  die  Tafel  in  Streifen  vor  i  Zoll  Breiteund  4  Zoll  Lange, 
legt  diese  dann  auf  den  gewannten  Bogen  und  backt  sie  dar- 
auf  aus. 

1Q5*   Miindolbogen  uar.d  Blatter. 

Bieser  wurde  schon  be;  den  Aufsatzen,  bei  denen  sie 
unentbehrlich  sind,  gedacht ;  doch  will  ich  derselben  hier 
nochmals  erwahnen,  weil  sie  in  diese  Abtheilung  ge- 
horen.  Meistens  hat  man  zu  diesen  Schablonen,  doch 
kann  man  sie  auch  auf  das  Blech  streichen,  danach  zer- 
schneiden  und  dann  iiber  die  31eche  biegen.  Die  Mandel- 
blatter  hat  man  in  verschiedenen  Gro'ssen  und  fertigen  sich 
die  Conditoren  die  Schablonen  selbst  an.  Die  Masse  dazu 
1st  J  Ib  Almondpaste,  12  oz  Zucker,  2  oz  Mehl,  4  Eiweiss. 
Verdtinnen  kann  man  die  Masse  mit  Wasser  und  muss  sie 
weicher  sein  als  Macronenmasse. 

1O6.    Zimmetstangen. 

Man  reibe  \  Ib  braune  Mandeln  mit  5  Eiweiss  fein,  thue 
dann  \  Ib  Zucker  und  etwas  gestossenen  Zimmet  dazu.  Diese 
Masse  rolle  man  aus,  glasire  sie  mit  Eiweiss- Glasur  und 
schneide  dazu  Streifen  von  |  Zoll  Breite  und  3  Zoll  Lange, 
die  langsam  ausgebacken  werden;  statt  der  Mandeln  kann 
man  Almondpaste  nehmen. 

107.    Mandelschlangeu. 

J  Ib  Almondpaste,  i  Ib  Zucker,  J  Ib  Butter,  8  Eier,  2  Ib 
Mehl,  J  oz  Ammonia  mit  Ei  waschen  und  biege  in  S  Form. 

108-    Mandel-Ringe. 

i  Ib  Almondpaste,  i^  Ib  Zucker,  \  Ib  Corn-Meal,  mit  Ei- 
weiss gemischt  und  mit  Sterntiille  auf  bestaubten  Blechen 
tressirt 

109,    Mandel-Bogen. 

i  Ib  Almondpaste,  i  Ib  Zucker,  i  oz  Corn-Meal,  6  Ei- 
weiss gemischt,  auf  Oblaten  gestrichen,  geschnitten  und  auf 
halbrunden  Blechen  gebacken. 

110.    Macroneu-Schnitte. 

i  Ib  Almondpaste,  \\  Ib  Zucker,  2  oz  Corn-Meal,  6  Ei- 
weiss auf  Mtirbeteig  gestrichen,  geschnitten,  mit  gehackten 
Mandeln  bestreut,  gebacken  und  glasirt. 

111.    Mandel-Bretzel. 

i  Ib  Zucker,  i  Ib  Butter,  \  Ib  Almondpaste.  2  Eier,  i  Ib 
Mehl  zu  Bretzeln  geformt,  mit  Ei  gestrichen  und  in  Hagel- 
zucker gelegt  und  gebacken.  , 


IN    WORT   UND    BILD.  187 

112*    Zimmetstangen  von  Man  Join 

Reibe  \  Ib  weisse  Mandeln  mit  5  bis  6  Eiweiss  ziemlich 
fest  und  thue  i|  Ib  Zucker  und  etwas  Zimmet  dazu,  reibe 
dies  tiichtig  und  rolle  dann  die  Masse  auf  dem  Backtisch  zu 
einem  langen,  3  Zoll  breiten  Streifen  aus  ;  glasire  darauf  die- 
sen  S  reifen  mit  fester  Eiweiss-Glasur  und  schneide  kleine, 
etwa  |  Zoll  breite  Streifen  daraus,  die  auf  einem  etwas  ge- 
strichenen  und  mit  Mehl  bestaubten  Bleche  langsam  ge- 
backen  werden  ;  statt  der  Mandeln  kann  manauch  Almond- 
oaste  nehmen. 


VI.  Theil. 


Marzipan. 

Marzipan  unterscheidet  sich  von  Macronen masse  haupt- 
sa'chlich  dadurch,  dass  kein  Eiweiss  dazu  verwendet  wird, 
sondern  nur  Wasser.  Die  Zubereitung  des  Marzipan  ist 
schwierig  und  soil  erschon  sein,  so  muss  ersehr  aufmerksam 
behandelt  werden.  Es  dtirfte  in  Haushaltungen  nicht  leicht 
gelingen,  Marzipan  zu  machen,  weil  daselbst  ein  steinerner 
Mo'rser  zum  Reiben  der  Mandeln  fehlt,  der  dazu  entschieden 
nothig  ist. 

Die  Mandeln  werden  geschalt,  ofter  gewaschen,  dann  in 
reines  Wasser  gethan  und  darin  1 2  Stunden  gelassen,  aus 
demselben  mit  einem  Schaumloffel  herausgehoben,  und  so 
viel,  als  man  mit  einem  Male  reiben  kann,  moglichst  fein  ge- 
rieben.  Wasser  braucht  man  beim  Reiben  nicht  mehr  zu- 
zugiessen,  da  die  Mandeln,  wenn  sie  12  Stunden  gewassert, 
nass  genug  sind.  Hat  man  auf  diese  Weise  alle  Mandeln 
fein  gerieben,  so  thut  man  sie  in  einen  flachen  Kessel,  wiegt 
auf  6  Ib  Mandeln  4  Ib  feingestossenen  Raffinatzucker  und 
stellt  den  Kessel  liber  Kohlenfeuer,  fortwahrend  darin  rtth- 
rend  und  beobachtend,  dass  es  ja  nicht  anbrenne.  Dies 
Abro'sten  des  Marzipan  setzt  man  fort,  bis  er  sich  vom  Kessel 
I6"st,  oder,  wenn  man  ihn  mit  dem  Finger  anfasst,  nichts  an 
demselben  kleben  bleibt.  Alsdann  bestreut  man  den  Bon- 
bonstein  mit  Zucker,  legt  die  Marzipanmasse  darauf,  drtickt 
sie  zusammen  und  hebt  sie  zum  Gebrauch  auf. 

Will  man  von  dieser  eben  beschriebenen  Masse  Ge- 
brauch machen,  so  nimmt  man  einen  Theil  auf  die  Marmor- 


188  DIE    CONDITOREI 

plalte,   wirkt  auf  I  Ib  etwa  noch  J  Ib  feinen  Zucker  ein  und 
verarbeitet  diese  Masse  dann  verschieden. 

113.    Konigsberger  Marzipan. 

Man  rollt  den  angewirkten  Marzipan  J  Zoll  stark  aus 
und  sticht  mit  Ausstechern  verschiedene  Figuren,  als  Her- 
zen,  Rosetten  und  Sterne  aus  ;  dann  schneidet  man  von  dem- 
selben  Marzipan  Rander  etwa  J  Zoll  hoch  und  befestigt  die- 
sen  Rand  mit  Wasser  auf  den  Randern  der  ausgestochenen 
Sachen,  dann  la'sst  man  sie  einige  Tage  trocknen.  Nach- 
dem  sie  genug  getrocknet  sind,  legt  man  die  angefertigten 
Gegenstande  auf  ein  Brett  und  schiebt  sie  in  den  heissen 
Ofen,  worm  sich  die  Ra'nde  sehr  braunlich  fa'rben,  dann 
nimmt  man  sie  wieder  aus  dem  Ofen  heraus,  bestreicht  hier- 
auf  den  Boden  der  Marzipanstiicke  mit  Gelee  und  thut  dar- 
iiber  eine  starke  Glasur  von  Rosen wasser,  halt  es  wieder  eine 
Minute  in  den  Ofen  und  belegt  dann  die  Sachen  mit  einge- 
machten  Friichten. 

114.    Marzipantorte. 

Die  Anfertigung  dieser  Torte  ist  fast  ebenso  wie  die  der 
Marzipan-Stiicke.  Hierbei  schneidet  man  einen  runden, 
6'fter  auch  einen  viereckigen  Boden  aus  und  zerschneidet 
diesen  zu  einem  Stern,  oder  was  man  sonst  fur  Dessins 
wlinscht.  Die  einzelnen  Stiicke  werden  ebenso  mit  Randern 
versehen,  wie  vorher  gezeigt,  und  urn  die  Torte  herum  legt 
man  dann  einen  etwa  einen  Finger  starken  Rand,  der  die 
Tortenstlicke  zusammenhalt.  Diesen  Rand  schneidet  man 
mit  einer  kleinen  Scheere  oder  kneift  ihn  mit  einer  Zange 
aus,  wie  Conditoren  zu  haben  pflegen.  Im  Uebrigen  behan- 
delt  man  die  Torte  wie  die  Marzipan-Stiicke. 

115.    Marzdpan-Confect. 

Von  angewirkter  Marzipanmasse  macht  man  noch  man- 
cherlei  Figuren,  die  man  im  Ofen  rostet,  wie  bei  den  Mar- 
zipan-Stiicken  gezeigt  worden.  Man  formt  Bretzel,  Schno'rkel, 
Schlangen,  Korkzieher  u.  dgl.,  auch  flillt  man  solche  Sachen, 
indem  man  eine  Vertiefung  hineinmacht,  die  nach  dem 
Ro'sten  mit  Gelee  gefiillt  und  glasirt  wird. 

116.   Backwaaren  von  Marzipan. 

Man  formt  von  angewirkten  Marzipan-Semmeln  Bretzeln 
u.  dgl.,  trocknet  sie,  bestreicht  sie  dann  mitEigelb  und  ro'stet 
sieimheissem  Ofen  ab      Diese  Sachen  sehen  den  wirklichen- 
Backwaaren  sehr  a'hnlich. 


IN    WORT    UND    BILD.  189 


VII.   Theil. 


Hefen-   und  Schmalz-B&ckerei. 

117.    Hefenteig. 

J  Ib  Press-Hefe  2  qt  Milch,  mache  einen  weichea 
Teig  und  setze  ihn  an  einen  warmen  Ort. 

118.    Grundteig. 

Nachdem  obiger  Hefenteig  am  Fallen  is,  setze  J  Ib  Butter, 
jib  Zucker,  SEier  und  mache  einen  schonen  schlanken  Teig. 
Dieses  ist  der  Grundteig,  wovon  die  verschiedenen  Sorten. 
Kuchen  angefertigt  werden. 

119.   Zwiebacke. 

Werden  von  Grundteig  gemacht,  gebacken,  geschnitten 
und  getrocknet. 

120.    Glasirte  Zwieb&cke 

Wie  oben,  und  mit  folgender  Glasur  glasirt  und  hellgelb 
gebacken. 

121.    Glasur. 

i  pt  Eiweiss  zu  Schnee,  4  Ib  Zucker,  f  Ib  gehackte 
Mandeln  mit  etwas  Vanille  untergeriihrt  und  glasirt. 

122.    Muskucheu 

Statt  wie  vorhin  die  Fiillung  mit  Aepfeln  zu  machen, 
kann  man  auch  Pflaumenmus  mit  Zucker  und  Mandeln  ver- 
mischt  einfullen,  oder  Kirsch-  oder  Apfelmus,  welch  letz- 
terem  man  etwas  Arac  zum  Geschmack  zusetzt. 

123.    Pressbnrger  Zwieb&cke- 

Von  dem  bereits  beschriebenen  Grundteig  formirt  man 
langliche  Zwiebacke,  etwa  4  Zoll  lang  und  \\  Zoll  breit, 
drlickt  sie  ein  wenig  flach,  la  st  sie  aufgehen  und  ba'ckt  sie 
aus.  Nach  dem  Erkalten  schneidet  man  diese  Zwiebacke 
und  bestreicht  die  Aussenseiten  mit  einerleichten  Baisermasse, 
der  man  etwas  gehackte  Mandeln,  auch  etwas  Semmelkru- 
men  zumischt,  legt  dann  die  weiche  Seite  der  Zwiebacke 
aufs  Blech  und  l£sst  sie  langsam  ro'sten. 


190  DIE    CONDITOREI 

124.  Plunderbretzeln. 

Man  nehme  von  dem  Grundteig  soviel  als  man  braucht 
und  rolle  ihn  flach  aus,  bestreue  denselben  zur  Ha'lfte  mit 
Zucker  und  Zimmet  und  lege  gut  gewaschene  Butter,  auf  i  Ib 
Teig  J  !b,  dazwischen,  schlage  dies  zusammen  und  ziehe  den 
Teig  wie  den  Blatterteig,  doch  nur  dreimal  geschlagen.  Von 
dem  fertigen  Teige  schneide  man  alsdann  lange  Streifen,  rolle 
dieselben,  mit  der  linken  Hand  nach  oben,  mit  der  rechten 
nach  unten  drehend,  zusammen  und  schlage  dann  eine  Bretzel 
davon.  Diese  Bretzeln  lasse  man  dann  aufgehen,  doch  diirfen 
sie  nicht  warm  stehen,  bestreiche  sie  mit  Ei,  streue  geschnit- 
tene  Mandeln  daruber,  backe  und  glasire  sie  mit  Wasser- 
glasur. 

125.  Martinshomer. 

Den  Teig  behandelt  man  wie  bei  den  Plunderbretzeln, 
theilt  ihn  in  kleine  Stiicke,  etwa  J  Zoll  dick,  i|  Zoll  breit  und 
5  Zoll  lang,  streicht  darauf  eine  FUllung  von  Mandeln, 
Zucker  und  Corinthen  (die  Mandeln  mit  Rosenwasser  gerie- 
ben  und  auf  \  Ib  \  IbZucker),  schlagt  den  Teig  dann  daruber, 
wickelt  ihn  auch  so  auf  wie  bei  den  Bretzeln  und  legt  dann 
Halbmonde  davon  aufs  Blech.  Nachdem  man  sie  hat  auf- 
gehen lassen,  werden  sie  mit  Ei  gestrichen,  gebacken  und 
dann  glasirt. 

126.  Griesknchen. 

Der  Grundteig  wird  etwa  \  Zoll  dick  ausgerollt,  mit 
Butter  gestrichen  und  zum  Aufgehen  gestellt.  Nachdem  dies 
geschehen,  streut  man  etwas  Zucker,  Zimmet  und  mit  kochen- 
der  Butter  gemischten  feinen  Gries  daruber  und  backt  ihn. 

127.  Speckkuchen. 

Man  fertigt  einen  Kuchen  mit  Rand,  lasst  ihn  aufgehen, 
giesst  dann  6  bis  8  Eier  dariiber,  streut  dann  in  Wiirfel  ge- 
schnittenen  Speck  darauf,  auch  etwas  Ktimme)  und  Salz. 
Fliichtig  backen. 

128.    Zwiebelkucheii 

Der  Kuchen  isi  wie  vorhin.  Die  Zwiebeln  werden  den 
Tag  zuvor  fein  geschnitten,  mit  Fett  weich  geschmort  und 
abgekiihlt.  Zum  Gebrauch  schlagt  man  einige  Eier  dazu, 
thut  etwas  Kummel  und  Salz  hinein,  auch  wohl  etwas  Zucker, 
streicht  diese  Masse  auf  den  Kuchen  und  backt  ihn  gut  aus. 
Muss  warm  gegessen  werden. 

129.    Kirscb.-,  Pflanmen-,  Heidelbeer-  und  Apfelkuchen. 

Man  vertheilt  die  Frucht  auf  einem  dunn  ausgerollten 
Kuchen  gleichmassig,  bestreut  ihn  mit  Zucker,  auch  wohl 


IN    WORT    UND    BILD.  191 

etwas  Zimmet;  sehr  sch3n  machen  sich  diese  Kuchen,  wenn 
sie  mit  Vanilla-Creme  tibergossen  und  gut  ausgebacken  wer- 
den.  Da  der  Vanilla-Creme  ziemlich  theuer  kommt,  so  lasse 
ich  hier  ein  billiges  Recept  folgen: 

130.    Creme. 

2  qt  Milch  gekocht  und  i  Ib  Cries  hinein  geriihrt.  Dieser 
Creme  muss  gefarbt  werden  mit  Eigelb  oder  Safran. 

131.    Topf-  oder  Napfkuchen, 

sowie  Stollen,  Rader-Geback  und  dergl.  setzt  man  dem  Grund- 
teig  noch  etwas  mehr  Butter,  Zucker,  Gewiirz  und  Eier  zu. 
Geregelte  Recepte  lassen  sich  nicht  gut  angeben,  da  der  Ge- 
schmack  zu  verschieden  ist. 

132.    Ziminct-  oder  Kaffec-Kuchen 

werden  von  Grundteig  angefertigt,  \  Zoll  dick  ausgerollt  und 
in  mittlerer  Hitze  gebacken.  Viele  glasiren  den  Kuchen  mit 
Rosenwasser-Glasur,  andere  bestreuen  denselben  vor  dem 
Backen  mit  Zucker  und  Zimmet. 

133.    Streusel-Kuchen. 

Behandlung  wie  vorhin,  nur  bestreut  man  den  Kuchen 
mit  folgendem  Streusel  vor  dem  Backen:  5  Ibs  Mehl,  i  oz 
Zimmet,  i  Ib  Zucker,  2  Ibs  warme  Butter,  gemischt  und  durch 
ein  grobes  Sieb  gerieben. 

134.    Streusel  auf  andere  Art 

i  Ib  gehackte  Mandeln,  i|  Ib  Zucker,  2  oz  Zimmet. 
Kaffee-,  Zimmet-  und  Streusel-Kuchen  sollten  vor  dem 
Backen  mit  warmer  Butter  bestrichen  werden. 

135.    Kase-Kuchen. 

Nachdem  der  Kuchen  genug  aufgegangen,  thut  man  den 
inzwischen  geriebenen  Ka'se  (weissen  Ka'se),  dem  man  etwas 
Zucker,  Corinthen  und  Citrone  zusetzt,  einen  Finger  hoch 
darauf  und  libergiesst  diese  Mischung  mit  zerschlagenen 
Eiern,  Zucker  und  Butter.  Nun  backt  man  den  Kuchen  gut 
aus;  urn  dies  zu  erreichen,  thut  man  wohl,  mit  einem  Messer 
den  Kuchen  zu  heben,  um  zu  sehen,  ob  derselbe  einen  guten 
Boden  hat;  ehe  der  Kuchen  am  Boden  nicht  gelbbraun  ist, 
ist  er  nicht  gebacken. 

136.    Quark-Knchen. 

Wie  vorhin.  Die  FUllung  ist:  Weisser  Ka'se  mit  Zucker 
verstisst,  einige  Eier  mit  Corinthen  dazu  und  zuletzt  mit  ge- 
hackten  Mandeln  und  Zucker  bestreut. 


192  DIE    CONDITOREI 

137.    Mohn-Kuchen. 

Wie  vorhin. '  Die  Fiillung  besteht  aus  i  Ib  mil  kochen- 
dem  Wasser  aufgequelltem.  Mohn,  2  oz  Butter,  4  oz  Zucker, 
4  Eigelb,  gemischt,  aufgetragen  fingerstark,  mit  Zucker  und 
Mandeln  bestreut  und  gebacken. 

138.    R&dergebackenes. 

Riihre  J  Ib  Butter  mit  J  Ib  Zucker  schaumig  und  thue 
nachgerade  16  Eigelb  hinein,  reibe  auch  eine  Citrone  zu, 
giesse  dann  ein  Glas  Wein  hinein  und  rlihre  i|  Ib  Mehl  dazu. 
Diesen  Teig  lasse  etwas  auskiihlen,  rolle  ihn  dann  ziemlich 
diinn  aus  und  schneide  mit  dem  Backradchen  einen  Zoll 
breite  und  zehn  Zoll  lange  Streifen  daraus,  lege  dieselben  wie 
eine  Schleife  zusammen,  backe  sie  danach  in  Fett  und  bestreue 
sie  mit  Zucker. 

Man  erhitzt  das  Fett  so  weit,  dass,  wenn  man  mit  einem 
nassen  Sto'ckchen  hineinfahrt,  das  Fett  aufkreischt.  Wurde 
das  Fett  nicht  so  heiss  sein,  so  zieht  es  sich  in  die  Pfann- 
kuchen  hinein  und  macht  sie  fetter,  als  sie  sein  sollen  und 
giebt  ihnen  auch  eine  schlechte  Farbe.  1st  das  Fett  heisser, 
so  ko'nnen  sich  die  Pfannkuchen  nicht  genug  dehnen,  werden 
zu  leicht  braun  und  sind  dann  sehr  unansehnlich.  Am  besten 
1st  es,  wenn  man  erst  eine  Probe  backt,  um  sich  zu  iiber- 
zeugen,  ob  das  Fett  den  nothigen  Hitzgrad  hat. 


VIII.  Theil. 


Left-  und  Homgkuchen-Backerei. 

Dieser  Kuchen,  der  in  manchen  Gegenden  in  grossen 
Massen  verfertigt  wird,  erfordert  einen  guten  Molasses,  den 
man  einige  Male  aufkochen  la'sst  und  dann  mit  gewohn- 
lichem  Weizenmehl  anruhrt;  auch  kann  man  etwas  Honig 
zusetzen.  Dieser  Teig  bildet  dann  den  Grundteig.  Das  Mehl 
darf  erst  dann  in  den  Molasses  geriihrt  werden,  wenn  derselbe 
schon  abgekiihlt  und  nur  noch  lauwarm  ist.  Derselbe  sollte 
mehrere  Tage  liegen,  bevor  er  verarbeitet  wird. 

139.    Diinner  Honigknchen. 

Mache  einen  Teig  von  3  Ib  Mehl,  J  Ib  gelo'ster  Pottasche, 
J  Ib  Ammonia  und  soviel  Wasser,  als  ncHhig.  Dann  wiege  30 
Ib  Grundteig  ab,  lege  beide  Teige  unter  die  Breche  und  ar- 


IN    WORT    UND    BILD.  193 

beite  es  ttichtig  untereinander.  Es  darf  nicht  zu  viel  Mehl 
beim  Brechen  verbraucht  werden.  Dieser  Teig  kann  dann 
verwendet  werden  zu  Leb-  und  dtinnem  Honigkuchen.  Bei 
dickem  Honigkuchen  dieselbe  Behandlung,  nur  nimm  I  OE 
Trieb  von  jedem  weniger. 

14O.    Pflastersteine. 

Feinere  Lebkuchen  und  Pflastersteine  dieselbe  Behand- 
lung, nur  werden  etwas  gehackte  Mandeln  und  Citronat  dar- 
unter  gemischt. 

Bei  Lebkuchen  sollte  man  erst  eine  Probe  backen,  um 
sich  zu  liberzeugen,  ob  der  Teig  genug  Trieb  enthalt,  welches 
man  an  der  Probe  ausfinden  wird;  es  ist  dann  noch  Zeit 
genug,  mehrbeimischen  zu  ko'nnen.  Diese  Vorsicht  ist  noth- 
wendig,  indem  die  Pottasche  zu  unsicher  arbeitet. 

141.  Weisse  Lebkuchen, 

5  Ib  Zucker,  10  Ib  Mehl,  \  Ib  Lard,  4  oz  Ammonia  und 

nicht  ganz  2  qt  Milch.  Dieser  Teig  darf  nicht  zu  viel  gear- 
beitet  werden. 

142.  Thorner  Lebknchen , Number  g  e  r ,  Br  aun  sc  h  weiger ,  Baseler , 
Angsburger,  Franzosischer,  Hollandischer  Lebkuchen 

unterscheiden  sich  nur  durch  die  verschiedenen  Friichte  und 
GewUrze;  im  Uebrigen  dieselbe^  Behandlung. 

143-    Citronen-Kuchen 

Wie  vorhin,  nur  i  Ib  Lard  zu  30  Ib  Grundteig. 

144    Sheveletten. 

60  Eigelb,  i  Ib  Zucker,  i  oz  Ammonia,  i|  pt  Milch  und 
soviel  Mehl  als  no'thig.  Dieselben  werden  in  kochendem 
Wasser  gekocht^  indem  man  eine  gewisse  Menge  in's  Wasser 
wirft;  sobald  sie  heraufkommen,  nimmt  man  sie  heraus, 
fahrt  so  fort,  bis  sie  alle  gekocht  sind,  setzt  sie  auf  Pfannen 
und  backt  sie  in  heissem  Ofen.  Sheveletten  sind  runde  Ringe, 
welche  dutzendweise  zusammengebunden  werden  und  das 
Bund  mit  5  Cents  verkauft  wird. 

145.    Braunschweiger  Confect. 

i  Ib  Butter,  \  Ib  Zucker,  2  Ib  Mehl,  J  Ib  fein  gehackte 
Mandeln  und  4  Eier  werden  zusammengewirkt  und  noch  J 
oz  Ammonia  dazu  gethan;  dann  rollt  man  die  Masse  dlinn 
und  sticht  sie  beliebig  aus.  Auch  kann  man  kleine  Bretzeln 
davon  machen. 


194  DIE   CONDITOREI 

146.    Weisser  Marzipan. 

I  lb  Zucker  wird  mit  4  Eiern  etwas  gertihrt,  dann  i  Jib 
Mehl,  •etwas  Ammonia  und  Gewiirz  dazu  gethan  und  da  von 
ein  Teig  gebildet.  Nun  hat  man  in  Holz  geschnittene  For- 
men,  in  welche  man  den  Teig  hineindrilckt,  oder  man  slicht 
Figuren  davon  aus,  lasst  sie  mehrere  Stunden  trocknen  und 
backt  sie  im  warmen  Oten  ab. 

147.    Wasser-Marzipan. 

I  lb  Zucker  wird  in  i  Tasse  kochendem  Wasser  aufgelost, 
dann  ij  lb  Mehl  dazu  geruhrt  und  ein  Trig  gebildet.  Davon 
slicht  man  Figuren  aus  oder  driickt  die  Masse  in  Holzformen, 
lasst  alsdann  die  Sachen  wieder  trocknen,  legt  sie  dann  auf 
ein  feuchtes  Tuch,  damit  dieselben  von  unten  feucht  werden, 
bnngt  sie  dann  auf  Bleche  und  backt  sie  langsam  ab. 

Die  beiden  zuletzt  beschriebenen  Backwaaren  werden 
meist  nach  dem  Backen  bemalt. 

148.   Patience.    Geduldskuchen 

Schlage  den  Schnee  von  10  Eiweiss  und  rlihre  dann  mit 
einem  Spatel  i  lb  feinen  Zucker  und  dann  f  lb  Mehl  darunter. 
Ruhre  diese  Masse  so  lange,  bis  sie  etwas  flussig  ist,  und  tres- 
sire  dieselbe  mit  einer  Dlite  auf  mit  Wachs  gestrichene  Bleche 
in  kleine  Platzchen  oder  khine,  etwa  i  Zoll  lange  Biscuits. 
Alsdann  lasse  diese  Platzchen  einige  Stunden  trocknen  und 
backe  sie  kuhl  ab,  dass  sie  einen  hubschen  Fuss  bekommen. 
Als  Gewtirz  kann  man  den  Platzchen  Vanille  zusetzen. 


IX.  Theil. 


Von  der  Anfertigung  der  Schaumsachen. 

Um  diese  Sachen  gut  herzustellen,  ist  zuerst  auf  die 
gro'sste  Sauberkeit  der  Gefasse  und  auf  den  besten  Zucker  zu 
sehen,  wer  der  darin  geizen  will,  fange  gar  nicht  an;  die  drei 
verschiedenenGrundmassen  unterscheiden  sich  dadurch,  dass 
die  warm  geschlagene  Masse  mehr  Glanzv  hat,  die  kalt  ge- 
schlagene  besser  in  der  Figur  steht  und  die  geriebene  dauer- 
hafter  ist,  sich  langer  halt,  aber  njcht  so  viel  ausgiebt, 


IN    WORT    UNO    BILD.  195 

149.    Warme  Schaummasse  oder  gekochte  Glasnr. 

Man  nimmt  2  Ib  Zucker  (feinste  Raffinade)  und  kochtihn 
sorgfaltig  mit  J  qt  Wasser  bis  zum  grossen  Plug,  wa'hrend 
dessen  miissen  10  bis  12  Eiweiss  zu  einem  steifen,  festen 
Schnee  geschlagen  sein,  und  unter  immerwahrendem  Schla- 
gen  wird  dann  der  heisse  Zucker  in  einem  langen  Strahl  hin- 
eingegossen  und  noch  geschlagen,  bis  sie  abgeklihlt  ist,  dann 
wird  sie  auf  mit  zerlassener  Butter  bestnchene  Bleche  tressirt. 

150*    Kalt©  Schaumniasse. 

12  Eiweiss  werden  zu  steifem  Schnee  geschlagen,  i|  Ib 
feiner  Staubzucker  und  J  Ib  feinster,  trockener  Puder  behut- 
sam  hinein  geriihrt  und  dann  auf  leicht  gestrichene  Bleche 
oder  auf  Papier  tressirt. 

151.    Gernhrte  Schaummasse. 

Man  nimmt  2  Ib  feinsten  Staubzucker  und  reibt  ihn  mit 
mindestens  4  Eiweiss  zu  einem  weissen,  flaumigen  Schaum, 
dem  man  etwas  Essigsaure  zusetzt. 

Werden  die  daraus  gefertigten  Sachen  nicht  hoch  genug 
beim  ersten  Tressiren,  so  wiederholt  man  den  Guss  auf  die- 
selbe  Weise ;  sollen  Goldborten  darauf  kommen,  oder  Bin- 
men,  oder  Traganth,  so  kommen  sie  noch  auf  die  feuchte 
Masse;  sollte  diese  jedcoh  zu  trocken  sein,  so  bedient  man 
sich  einer  schwachen  Gummilo'sung  oder  der  Spritzglasur. 

152.    Figuren,  welche    aus   Schaummasse    hergestellt    werden 

konnen. 

Man  tressirt  gewo'hnlich  folgende  flache  Gegenstande 
daraus,  und  zwar  auf  Papier  durch  die  Spritze  oder  eine  starke 
Dttte: 

Buchstaben  aller  Art  mit  diversen  Verzierungen  von 
Spritzglasur. 

Vogel  in  Kranzen,  mit  Blumen,  in  Nestern,  mit  Eiern. 

Ko'rbe  und  Ko'rbchen  mit  Friichten,  Blumen,  Thieren, 
Vogeln. 

Vasen  mannigfaltiger  Grosse  und  Verzierung. 

Fullho'rner,  verziert,  mit  oder  ohne  Blumen  und  Friichte, 

Kronen,  verziert  mit  Spritzglasur  und  den  sogenannten 
Diamanten.  Schwane  machen  sich  auch  sehr  gut. 

Guitarren  und  Harfen,  Lyra's  in  vielen  Grossen  und  Ver- 
zierungen. 

Devisen,  als  Glaube,  Hoffnung  und  Liebe  etc. 

Kaninchen  und  Pudel  auf  Polstern.  Verschiedenes  Ge- 
fliigel. 


196  DIE    CONDTTOREI 

Mannigfache  Verzierungen,  sogenannte  Zlige  und  alle 
anderen  denkbaren  Formen.  Fische,  Kinder,  Larven 
werden  mit  Spritzglasur,  Goldborten  und  Brillanten 
(Zinnspitzen)  nach  Belieben  verziert,  man  macht  sie 
aber  nicht  gern  grosser  als  i  \  Zoll  im  Durchmesser. 

153.    Co  user  veil- Forinen 

Zu  Friichten  nimmt  man  im  Sommer  natiirliche  Friichte, 
welche  schon  ausgewachsen  sind,  bestreicht  die  Frucht  mit 
Leinol  und  steckt  sie  bis  zum  vierten  Theil  in  weicheri  Thon, 
macht  von  Thon  einen  Rand  herum  und  bestreicht  die  Frucht 
noch  einmal;  nun  ruhrt  man  etwas  Figuren-Gyps  mit  war- 
mem  Wasser  an  und  giesst  den  Brei  auf  die  Form,  nach  ftinf 
Minuten  nimmt  man  den  Gypstheil  ab,  schneidet  mit  dem 
Messer  wie  man  es  haben  will,  macht  einige  Lo'cher  an  die 
Seite,  bestreicht  es  wieder  mit  Leinol  und  setzt  den  Theil 
wieder  auf  die  Form,  fahrt  mit  dem  Gypsgiessen  so  fort,  bis 
alle  Theile  gegossen  sind,  macht  ein  Loch  zum  Eingiessen 
des  Zuckers  hinein  und  lasst  sie  recht  trocknen.  Dann  legt 
man  sie  achtTage  in  Leinol  mit  etwas  Terpentinol  vermischt 
und  lasst  sie  an  der  Sonne  trocknen.  Alle  anderen  Formen 
werden  auf  die  gleiche  Weise  angefertigt. 


X.  Theil. 


154.    Maudel-Auflanf 

ist  eine  compaktere  Masse  als  das  Schaum-Confect  und  wird 
folgendermassen  bereitet:  Man  nimmt  3  Ib  feines  Zucker- 
pulver  (Raffinade),  mischt  es  mit  2  oz  abgeschalten,  fein  ge- 
riebenen,  bitteren  Mandeln  und  mit  nicht  ganzsteifem  Schnee 
von  6  Eiweiss  zu  einer  Masse.  Diese  wird  federspulenstark 
ausgerollt  und  in  die  verschiedensten  denkbaren  Figuren 
ausgestochen,  ij  Stunde  auf  mit  Mehl  bestreuten  Blechen 
trocknen  gelassen  und  dann  kiihl  gebacken.  Die  Figuren 
backen  sich  i  Zoll  hoch  und  werden  mit  Wasser  oder  Eiweiss- 
Glasur  glasirt  und  beliebig  mit  buntem  Streuzucker  oder  bun- 
ter  Spritzglasur  verziert. 

155.    Weisser  Auflauf  mit  Vanille. 

Dazu  wird  der  nicht  zu  steif  geschlagene  Schnee  von  6 
Eiweiss  mit  3  Ibs  fein  gestossenem  Zucker,  dem  man  gern 


IN    WORT    UNO    BILD.  107 

Ctwas  Vanille  zusetzt,  gemengt,  tederspulenstark  ausgerollt, 
ausgestochen  und  wie  vorher  getrocknet  und  gebacken.  Nun 
wird  er  mil  verschiedenen  Wasser-Glasuren  glasirt  und  mil 
buntem  Zucker  und  Garnirung  verziert. 

156.    Rother  Auflanf  mit  Rosengeschmaok 

wird  ebenso  gernacht,  nur  mit  Cochenille-Farbe  gefarbt  und 
werden  bisweilen  einige  Tropfen  Rosenol  zugesetzt,  auch  mit 
dem  Verzieren  wird  er  auf  vorige  Art  behandelt. 

157.  Chocoladen-Auflauf. 

Man  setzt  auf  3  Ibs  dieser  Masse  \  Ib  gut  geriebene  Cho 
colade  zu ;  die  daraus  geformten  Figuren  ko'nnen  mit  ver- 
schiedenen Glasuren  verziert  werden,  wie  die  vorigen. 

158.  Ge«pritzter  Auflauf. 

Dieselbe  Masse  wird  mit  der  Sternspritze  tressirt;  sie 
eignet  sich  besonders  zu  Nestern  (indischen  Vogelnestern), 
wird  mit  Zucker-Glasur  glasirt  und  mit  bunten  Zuckern  be- 
stretit  und  garnirt. 

159.    Traganth-Auflanf. 

Man  weicht  i  Loth  Traganth  mit  J  qt  Wasser  ein,  drtickt 
as  dann  durch  ein  Tuch  oder  streicht  es  durch  ein  Haarsieb 
in  den  Mandelstein,  rfihrt  den  Traganth  mit  der  Keule  recht 
schaumig  und  thut  nach  und  nach  feinen  Staubzucker  dazu, 
giesst  auch  ein  Liqueur-Glas  voll  starken  Sprit  hinein  und 
mischt  soviel  Zucker  zu,  dass  man  die  Masse  ausrollen  kann. 
Dieser  Auflauf  wird  ebenso  behandelt  wie  der  Mandel-Auf- 
lauf;  er  wird  beim  Backen  ganz  weiss. 

16O     Baiserschaalen. 

Man  schlagt  10  Ei  weiss  zu  festem  Schnee,  riihrt  i  Ib 
Zucker  dazu,  tressirt  davon  mit  einem  Lo'ffel  oder  einer  Spritze 
Haufchen  in  der  Gro'sse  eines  halben  Apfels,  bestreut  sie  mit 
Zucker,  legt  sie  sodann  auf  nasse  Bretter  und  backt  sie  etwas 
fliichtig  aus;  so  dass  sie  inwendig  weich  bleiben.  Nun  la'sst 
man  die  Baiser  erkalten,  nimmt  dann  mit  einem  Lo'ffel  dass 
Weiche  heraus,  streicht  die  innere  Seite  glatt  und  trocknet  die 
Schaalen  recht  aus. 

Die  Schaalen  werden,  wie  bekannt,  mit  geschlagener 
Sahne,  auch  mit  Eis  geftillt.  Kommen  sie  nicht  bald  zur 
Verwendung,  so  milssen  sie  an  einem  warmen  Orte  auf- 
fcewahrt  werden. 


198  DIE    CONDITOREI 

101.    Spanischer  Wind. 

Zu  8  zu  festem  Schnee  geschlagenen  Eiweiss  riihrt  man 
t  Ib  Zucker,  tressiit  da  von  mit  einem  Loffel  la'ngliche  Hauf* 
chen  auf  Papier  und  backt  sie  recht  langsam. 

Baiser-  oder  Windmassen  streut  man  vor  dem  Backen 
immer  mit  etwas  Zucker  ein,  um  eine  festere  Kruste  zu  er- 
zielen. 

162.    Porzellan-Bretzeln. 

|  Ib  Staubzucker  wird  mit  3  Eiweiss  schaumig  geriihrt, 
dann  6  oz  Mehl  oder  Puder  und  etwas  Citronenol  dazu.  Da- 
von  machtman  4oBretzeln,  driickt  sie  auf  einem  gestrichen en 
und  mit  Mehl  bestaubten  Bleche  etwas  breit,  la'sst  sie  einige 
Stunden  trocknen  und  backt  sie  langsam  ab.  Nachdem  sie 
gebacken,  glasirt  man  sie  mit  Eiweissglasur. 


Von  den  Cremes  und  Wein-Gelees. 

'  Die  Cremes  werden  theils  von  Sahne,  theils  von  Wein 
bereitet  und  durch  Eier  verdickt ;  aber  auch  ohne  dieselben 
werden  Cremes  bereitet  und  die  Verdickung  durch  Gelatine 
bewirkt,  oder  durch  Schaumigschlagen,  wie  bei  der  Schlag- 
sahne,  die  auch  dazu  geho'rt. 

163.    Schlagsahne. 

Die  Schlagsahne  ist  der  uberfullte  dicke  Rahm  von  der 
Milch,  wenn  diese  etwa  12  bis  16  Stunden  gestanden  hat  und 
noch  nicht  sauer  geworden  ist.  Man  kann  von  10  bis  12  qt 
guter  Milch  I  qt  Sahne  abfiillen,  mehr  jedoch  nicht,  sonst 
wurde  sich  die  Sahne  nicht  schaumig  schlagen  und  nicht  con- 
sistent werden.  Nachdem  die  Sahne  abgefiillt  ist,  se'zt  man 
sie  noch  einige  Stunden  klihl,  womoglich  auf  Fis,  schlagt  sie 
dann  mit  einem  Schneebesen  in  einer  Schlissel  oder  einem 
Kessel  schaumig,  versiisst  sie  mit  Zucker  und  mischt  etwas 
gestossene  Vanille  hinzu.  Wird  die  Sahne  nicht  gleich  ge- 
braucht,  so  mischt  man  den  Zucker  noch  nicht  zu,  weil  sich 
sonst  zu  viel  Fliissiges  absetzt. 

164.    Schlagsahne  mit. Pumpernickel. 
J  Ib  guten  Pumpernickel,  der  noch  nicht  zu  trocken  ist, 
reibt  man  und  mischt  ihn  zu  der  eben  beschriebenen  Schlag- 
sahne, der  etwa  auf  i  qt  J  Ib  Zucker  und  etwas  gestossene 
Vanille  beigemischt  ist 


IN    WORT    UNO    BILD.  199 

165.    Selilagsahiie  mit  Erdbeeren. 

Man  nehme  etwa  |  Ib  gute  Wald-Erdbeeren,  reibe  die- 
selben  durch  ein  Haarsieb,  damit  die  Kerne  zurtickbleiben, 
mische  i  qt  Wasser  und  J  Ib  Zucker  der  Masse  zu  und  riihre 
dieses  behutsam  zu  der  recht  fest  geschlagenen  Sahne. 

166.    Creme  von  Pistatien. 

In  der  Bereitung  ist  derselbe  ebenso  wie  die  Blanc  man- 
ger. Man  nimmt  dazu  i  Ib  Pistatien,  die  man  fein  reibt,  kocht 
sie  mit  i|  qt  Sahne  oder  Milch  und  \  Ib  Zucker  auf,  thut  2  oz 
aufgeloste  Gelatine  zu  und  giesst  das  Ganze  durch  ein  Sieb. 
Sollte  man  diesen  Creme  etwas  gruner  wiinschen,  so  fa'rbt 
man  denselben  mit  etwas  Spinatsaft. 

167.    Cremcivon  Marasquino.1 

I  qt  Schlagsahne  wird  recht  fest  geschlagen,  dann  \  Ib 
feiner  Zucker,  i  Weinglas  voll  Marasquino  und  2  oz  auf- 
gelOste  Gelatine  dazu  gemischt,  in  die  Form  gethan  und  auf 
Eis  gestellt. 

168-    Creme  von  Chocolade. 

J  Ib  feine  Vanille-Chocolade  wird  warm  gemacht  und 
dann  mit  ein  wenig  Wasser  aufgelo'st;  darauf  wird  i  qt  Schlag- 
sahne fest  geschlagen,  \  Ib  Zucker,  die  Chocolade  und  2  oz 
Gelatine  dazu  gemischt,  das  Ganze  in  die  Form  oder  Creme- 
schaale  gethan  und  auf  Eis  gestellt. 

169.    Creme  do  Rose. 

Derselbe  wird  nach  demselben  Verhaltniss  gemacht  wie 
167,  nur  werden  einige  Tropfen  Rosenol  als  Geschmack 
statt  des  Marasquino  und  ein  wenig  Cochenille  zum  Fa'rben 
hinzu  gethan. 

HO.    Creme  zu  verzieren. 

DieCremes  werden,  wen n  sie  in  grosseren  Schaalen  sind, 
meistens  mit  kleinen  Pla'tzchen  belegt,  auch  mit  buntem 
Zucker  bestreut,  oder  mit  eingemachten  Fruchten  belegt. 
Man  kann  auch  von  dem  Creme  etwas  in  eine  Diite  nehmen 
und  bespritzt  die  Schaalen  damit,  oder  man  verwendet  Gelee 
dazu,  was  auch  recht  gut  anssieht.  Sehr  hiibschen  Effect 
macht  es,  wenn  man  die  Crimes  mit  Biscuitsttickchen  und 
diese  dann  mit  Gelee  belegt. 

171.    Chocoladon-Creme- 

Auch  dieser  Creme  hat  dasselbe  Verhaltniss  der  Eier  und 
des  Zuckers.  Man  lo"st  nur  noch  i  Ib  Chocolade  mit  der 
Milch  auf  und  kocht  den  Creme  damit  auf. 


DIE    CONDITOREI 

172.    Citronen  Cr£me  mit  Schnee. 

Will  man  den  vorhergehenden  Creme  gern  noch  etwas 
ausgiebiger  machen,  so  schlage  man  einige  Eiweiss  zu  Schnee 
und  ziehe  denselben  unter,  wenn  der  Creme  abgekocht  ist. 
Es  ist  dieses  besonders  rathlich,  wenn  man  den  Creme  in 
Schaalen  fullt. 

173-    Gelees. 

Zu  dem  Wein-Gelee  nimmt  man,  um  das  Geliren  zu  er- 
zielen,  theils  Gelatine,  theils  Hirschhorn,  theils  Hausenblase. 
t)as  Letztere  ist  freilich  das  Theurere,  aber  es  bat  den  grossen 
i/brtheil,  dass  die  davon  bereiteten  Gelees  gleich  klar  sind 
und  keiner  weiteren  Klarung  bediirfen,  wahrend  die  Gelees 
von  Gelatine  oder  Hirschhorn  mit  Eiweiss  geklart  und  dann 
filtrirt  werden  miissen,  wobei  selbstverstandlich  viel  verloren 
geht. 

174.    Wein-Gelee  von  Gelatine. 

Man  lose  I  oz  recht  weisse  Gelatine  mit  J  qt  Wasser  auf 
gelindem  Kohlenfeuer  auf,  thue  dann  den  Saft  von  3  bis  4 
Citronen  dazu,  10  oz  Stiickenzucker,  J  Flasche  guten,  krafti- 
gen  Rheinwein  und  2  Eiweiss.  Dies  Alles  koche  man  unter 
bestandigem  Rtihren  auf,  schrecke  es  mit  etwas  Wein  noch- 
mals  ab,  lasse  es  wieder  aufstossen  und  giesse  es  dann  in 
einen  Filtrirbeutel  von  Flanell  oder  durch  eine  Serviette.  Es 
wird  nicht  gleich  klar  durchlaufen,  man  muss  es  erst  6'fter 
wieder  zuruckgiessen  bis  es  klar  durchlauft.  Da  beim  Filtriren 
sich  dieser  Gelee  leicht  abkiihlt,  so  muss  man  darauf  sehen, 
dass  man  den  Filtrirbeutel  an  einem  warmen  Orte  und  etwas 
geschiitzt  aufgestellt  hat. 

Fullt  man  diesen  Gelee  in  Formen,  die  nachher  gesturzt 
werden  sollen,  so  muss  man  |  oz  Gelatine  mehr  nehmen. 
Die  Formen  werden  alsdann  in  warmes  Wasser  gehalten  und 
lassen  sich  dann  leicht  stiirzen. 

175.    Gelee  farbig. 

Von  der  obigen  Mischung  fa'rbt  man  die  Ha'lfte  roth, 
giesst  ein  wenig  davon  in  die  Form,  stellt  diese  auf  Eis,  bis 
der  Inhalt  gelirt,  giesst  dann  ein  wenig  von  der  nicht  getarb- 
ten  Ha'lfte  daruber,  lasst  auch  dies  geliren,  und  so  fort,  bis 
die  Form  gefiillt  ist. 

Die  fliissige  Mischung  erhalt  man  warm,  damit  sie  nicht 
schon  vor  dem  Eingiessen  fest  wird. 

Alle  anderen  Gelees  erhalten  ihren  Namen  durch  den 
beigefligten  Geschmack. 


IN    WORT    UNO    BILD.  201 

176.    Blanc  Mange. 

J  lb  Gelatine,  |  pt  Rosen wasser,  2  qts  Milch,  |  Ib  Zucker, 
|  pt  Mandelmilch,  lasse  es  zum  Kochen  kommen;  wenn  lau- 
warm,  fiille  es  in  Formen.  Mandelmilch  macht  man  wie 
folgt:  Reibe  i  oz  siisse  und  3  oz  bittere  weisse  Mandeln  mit 
i  £  lb  Zucker  und  i  qt  Orangebluthen- Wasser  recht  fein  und 
lasse  es  durch  ein  feines  Sieb  laufen. 


XII.  Theil. 


Liqueur-Fabrika  tion. 

Das  Grund-Recept  ist  folgendes  :  Lflse  2  J  Ibs  Stlicken- 
Zucker  in  f  qt  Wasser  auf ;  alsdann  giesse  i  qt  Spiritus  dazu; 
alle  Liqueure  erhalten  ihren  Namen  durch  die  Beimischung 
der  atherischen  Oele.  Diese  Oele  sollten  immer  in  dem  Spi- 
ritus gelost  werden,  indem  sie  sich  in  der  fertigen  Mischung 
nicht  mehr  vertheilen  und  als  Fettperlen  obenauf  schwim- 
men  wttrden. 

Ich  lasse  einige  der  Namen  folgen: 

177.     Kiimmel-Iaqueur,    Pfeffermiinz-,    Vanille-,    Himboer-, 

Kirsch-,  Kaffec-,   Rosen-,    Citronen-,    Anis-.   Nelken-, 

Ziiniuet-,  Poineranzen-Liquenr  etc. 

30  Tropfen  atherisches  Oel  ist  genug  zu  i  qt  Spiritus. 
Liqueure  miissen,  wenn  sie  nicht  ganz  klar  sind,  durch  Ltfsch- 
napier  oder  Flanell  filtrirt,  sowie  ein  Bischen  Alaun  zugesetzt 
werden. 

178.  Krautcr-Bitters. 

J  lb  unreife  Pomeranzen,  J  oz  Quarsia,  J  oz  Thymian,  J 
oz  Taubenkropf,  J  oz  Salbei,  \  oz  Wachholderbeeren,  i  oz 
Zimmet,  i  oz  Ktimmel,  I  oz  Anis,  \  oz  Citronenschalen. 

Alle  diese  Krauter  und  Gewtirze  ubergiesst  man  mit  4  qts 
Spiritus,  lasst  es  8  Tage  ausziehen,  giesst  es  dann  ab  und  ver- 
susst  es  mit  6  Ibs  Zucker,  der  mit  ij  qt  Wasser  aufgelo'st  ist; 
auch  zu  bitteren  Liqueuren  hat  man  jetzt  atherische  Oele. 

179.  Putsch-Extract. 

6  Ibs  Zucker  tibergiesst  man  mit  i  J  qt  Wasser  und  kocht 
ihn  damit  zum  Breitlauf.  Inzwischen  hat  man  20  Citronen 
ausgepresst  und  lasst  den  Saft  einmal  mit  aufkochen.  Nun 
lasst  man  den  Zucker  kalt  werden  und  giesst  6  Flaschen 


202  DIE  COND1TOREI 

femen  Rum  oder  Arac  zu,  mischt  es  gut  und  fttllt  es  zum 
Kla'ren  in  ein  Fass.  Einen  kra'ftigen  Punsch  giebt  es,  wenn 
man  J  Essenz  und  §  kochendes  Wasser  nimmt. 

180.    Gliihwein-Essenz. 

J  lb  Zimmat,  J  Ib  Nelken,  2  oz  Muscatbllithen  tibergiesst 
man  mit  I  qt  Spiritus  und  la'sst  es  in  der  Wa'rme  ausziehen, 

Einige  Loffel  dieser  Essenz  geniigen,  einer  Flasche  Roth- 
wein,  die  mit  J  lb  Zucker  versiisst  ist,  das  no'thige  Gewiirz  zu 
geben. 

Will  man  Liqueure  ordina'rer  haben,  so  setzt  man  mehr 
Wasser  zu. 

181.    Bouekamp. 

Dieser  beriihmt  gewordene  Liqueur  wird  auf  folgende 
Weise  bereitet: 

3  oz  getrocknete  unreife  Pomeranzen,   I  oz  Pomeranzen- 
schalen,  2  oz  Enzianwurzel,    I  oz  Kaskarillarinde,    J  oz  Ku- 
kumerwurzel,   f  oz  Zimmet,    \  oz  Nelken,    J  oz  Rhabarber 
werden  zerstossen  und  zerschnitten  in  eine  Flasche  mit  i|  lb 
starkem  Spiritus,  3|  Ibs  Wasser,  40  Tropfen  Stern anisol  iiber- 

fossen  und  J  lb  Zucker  zugesetzt.    Diese  Mischung  la'sst  man 
Tage  lang  stehen,  schiittelt  dieselbe  wahrend  dieser  Zeit 
einige  Male  um,  presst  sie  dann  aus  und  filtrirt  sie  durch 
Loschpapier. 

182-    Marasquino  di  Sara. 

4  Ibs  Zucker  lost  man  mit  |  qt  Himbeerwasser,  J  qt 
Orangebliithen  -  Wasser  und  J  qt  reinem  Wasser  auf,  giesst 
dann  i  Flasche  Baseler  Kirschwasser  und  i  J  qt  Sprit  dazu. 

183.    Marasquino-Liqueur 

|  lb  destillirtes  Kirschwasser,  |  lb  Himbeerwasser,  6  oz 
Orangebliithen  -Wasser  werden  iiber  3  Ibs  Sttickenzucker  ge- 
gossen  und  dieser  damit  aufgelost,  alsdann  giesst  man  i  qt 
feinsten  Sprit  dazu. 

184.    Rosen-Liqueur. 

2 \  Ibs  Zucker  lose  man  mit  j  qt  destillirtem  Rosenwasser 
auf,  thue  dann  i  qt  Sprit  dazu,  dem  man  noch  3  Tropfen 
Roseno'l  zugesetzt  hat. 

185.    Vanille-Liqueur. 

3  bis  4  Stangen  Vanille  spalte  man  und  stecke  sie  in  i  qt 
Sprit,  lasse  sie  einige  Tage  an  einem  warmen  Orte  stehen 
und  ausziehen.  Alsdann  lo'se  man  2\  Ibs  feinen  StUcken- 
zucker  mit  |  qt  Wasser  auf,  giesse  dann  den  Sprit  dazu  und 


IN    WORT    UNO    BILD.  203 

fSrbe  die  Mischung  entweder  mit  Cochenille-Farbe  roth,  odei 
auch  mit  etwas  Zucker-Couleur  hellbraun. 

186.   Bischoff. 

Auf  6  Flaschen  Rothwein  nimmt  man  ij  Ib  Stiicken- 
zucker  und  lasst  ihn  darin  auflftsen,  alsdann  giesst  man  J  qt 
Bischoff-Essenz  dazu. 

Hat  man  solche  Essenz  von  Orangen  nicht  vorrathig,  so 
karin  man  auch  die  Schalen  von  einigen  griinen  Orangen  hin- 
einthun  und  la'sst  dieselben  darin  ausziehen. 

187.    Bischoff-Essenz. 

2 1  Ibs  Pomeranzenschalen,  gekocht  und  von  den  weissen 
markigen  Theilen  befreit,  zerschneidet  man  in  kleine  Stiicke 
und  thut  sie  auf  ein  Pass,  ebenso  I  Ib  trockene  kleine  Pome- 
ranzen,  die  etwas  tiberstossen  sind,  und  giesst  darilber  1 5  qts 
Sprit.  Diese  Essenz  verwendet  man  theils  zur  Anfertigung 
von  Bischoff,  theils  zu  Liqueuren,  wie  Curacao  etc. 

188.   Cardinal. 

6  Flaschen  leichter  Rheinwein  werden  mit  I  Ib  Zucker 
versiisst  und  mit  einigen  Loffeln  voll  Cardinal-Essenz  an- 
gebittert.  Ein  genaues  Verhaltniss  lasst  sich  dabei  nicht  an- 
geben,  weil  der  Wein  zu  verschieden  und  mehr  oder  minder 
fur  das  Bittere  empfanglich  ist.  Man  muss  dabei  seinem  Ge- 
schmacke  folgen.  Hat  man  keine  Essenz  vorrathig,  so  kann 
man  auch  hier  sich  gleich  der  Orangen  bedienen,  wie  bei 
dem  Bischoff. 

189.   Lixnonade-Extraot. 

2  Ibs  Raffinade-Zucker  kocht  man  zum  kleinen  Faden, 
auch  kocht  man  die  fein  abgeschalte  Schale  einerCitrone  mit. 
Inzwischen  hat  man  10  Citronen  ausgepresst  und  den  Saft 
durch  ein  feines  Sieb  gegossen;  diesen  Saft  giesst  man  in  den 
Zucker,  sobald  er  die  Probe  hat,  giesst  das  Ganze  nochmals 
durch  ein  Sieb  und  verwahrt  den  fertigen  Extract  auf  Flaschen 
an  einem  klihlen  Oite. 

19O.    Holleu-Punsch. 

I  Ib  Zucker  wird  mit  2  Flaschen  Rothwein  kochend  ge- 
macht,  dann  in  eine  Terrine  gegossen  und  I  Flasche  Arrac 
hinzugeftigt  und  mit  einem  brennenden  Fidibus  angeztindet 
und  brennend  in  clie  Gesellschaft  gebracht 


204  DIE  CONDITOREI 


XIII.  Theil. 


Von  den  Glasuren. 

Zur  Anfertigung  von  Glasuren  bedarf  man  in  der  Regel 
ganz  feinen  Zucker,  der  durchaus  mehlartig  und  egal  ist. 
Zu  den  Wasserglasuren  und  gewohnlichen  Eiweissglasuren 
genligt  es,  den  Zucker  durch  ein  offenes,  feines  Haarsieb  ge- 
siebt  zu  haben,  zu  der  Spritzglasur  muss  man  aber  ein  so 
feines  Sieb  als  nur  moglich  und  darum  auch  sehr  trockenen 
Zucker  haben,  weil  etwas  feuchter  Zucker  das  Sieb  gleich 
verstopfen  wiirde.  Solche  feine  Siebe  mttssen  auch  durch 
eine  sogenannte  Trommel  verschlossen  sein. 

191-    Wasser-Glasur. 

Wasserglasur  ist  nur  eine  feine  Mischung  von  dem  feinen 
Glasurzucker  mit  Wasser  in  einer  breiartigen  Consistenz.  Die 
Glasur  tragt  man  auf  kaltes  Backwerk  mit  einem  Messer  auf, 
auf  warmes  Backwerk,  wie  Kaffeekuchen  u.  dergl.,  auch  mit 
einem  Pinsel.  Bei  kaltem  Backwerk  muss  die  Glasur  imOfen 
etwas  abgetrocknet  werden,  bei  warmem  Backwerk  ist  dies 
jedoch  nicht  nothig.  Dieser  Glasur  kann  man  mit  Oelen  oder 
Essenzen  jeden  beliebigen  Geschmack  geben.  Am  besten 
eignet  sich  Rosenwasser,  Orangebliithenwasser  und  Vanille- 
Essenz  dazu. 

192.   Rosen-Glasur. 

Derselbe  Zucker,  mit  Rosenwasser  angemischt,  oder  etwas 
Roseno'l  als  Geschmack  und  roth  gefarbt. 

193.    Citronen-Glasnr. 

I  Citrone  auf  Zucker  abgerieben  und  in  ein  wenig  Wasser 
geschabt,  dann  den  Saft  einer  Citrone  und  soviel  feinen 
Zucker,  als  nothig,  um  die  breiartige  Consistenz  zu  erlangen. 

194.    Apfelsinen-Glasnr. 

Man  reibe  eine  Apfelsine  auf  Zucker  ab  und  schabe  das 
Abgeriebene  in  etwas  Wasser,  presse  dann  auf  ein  Sieb  den 
Saft  der  Apfelsine  und  einer  Citrone  und  mische  dazu  soviel 
Zucker  als  no'thig. 

195.    Chocolade-Glasur. 

Etwas  complicirter  als  die  anderen  Glasuren  ist  die  Cho- 
colade-Glasur. Man  erwarmt  |  Ib  Chocolade,  thut  sie  in  eine 


IN    WORT    UNO    BILD.  205 

Casserole,  giesst  J  qt  heisses  Wasser  zu  und  wiegt  I  Ib  Zucker 
darauf,  dies  arbeitet  man  recht  durcheinander,  dass  die  Choco- 
lade  sich  gehorig  aufiost,  giesst  dann  noch  etwas  Wasser 
nach  und  kocht  nun  die  Glasur  zum  Faden,  tablirt  sie  dann 
gut  ab  und  iiberzieht  noch  warm  das  zu  Glasirende  und 
trocknet  die  Glasur  im  Ofen  etwas  ab. 

196.    Gekochte  Glasur. 

Man  kocht  gelauterten  Zucker  zum  schwachen  Faden 
und  tragt  auf  die  zu  glasirenden  Sachen  diesen  Zucker  mit 
einer  Biirste  oder  festem  Pinsel  auf.  Diese  Glasur,  der  man 
beliebigen  Geschmack  geben  kann,  wird  meist  zu  feinem 
Pfefferkuchen  angewendet  und  bekommt  einen  hUbschen 
Glanz  und  feines  Ansehen. 

197.    Eiweiss-Glasur. 

Gewohnliche  Eiweissglasur  riihrt  man  von  Eiweiss  mit 
Glasurzucker  an  und  riihrt  sie  recht  schaumig.  Geschmack 
kann  man  dieser  Glasur  beliebig  geben,  auch  die  Farbe,  die 
man  meist  mil  dem  Geschmack  harmonirend  darstellt. 

198.    Chocolade-Glasur  von  Ei"eiss. 

Der  angeruhrten  Eiweissglasur  von  2  Eiweiss  setzt  man 
J  Ib  gewarmte  Chocolade  zu,  riihrt  dieselbe  tiichtig  unter  und 
verdlinnt  die  Glasur  dann  mit  Lauterzucker. 

199.    Spritz-Glasnr. 

Zu  dieser  wichtigen  Glasur  nimmt  man  den  feinsten 
Zucker,  sogenannten  Staubzucker,  riihrt  von  2  Eiweiss  und 
diesem  Zucker  einen  ziemlich  festen  Brei  an,  thut  einen  Tliee- 
lo'ffel  voll  Essigsaure  hinein  und  riihrt  damit  so  lange,  bis  die 
Glasur  ganz  schaumig  und  so  fest  ist,  dass  sie,  wenn  man 
sie  auf  einander  legt,  nicht  aus  einander  fliesst.  Der  Name 
dieser  Glasur  sagt  schon,  wozu  sie  verwendet  wird.  Man 
garnirt  damit  alle  Torten  und  Backwerke,  indem  man  sie  in 
kleine  gedrehte  Diiten  fiillt  und  durch  eine  kleine  feine  Oeff- 
nung  spritzt.  Aber  auch  Confecte  kann  man  von  dieser  Glasur 
machen  und  ihr  dann  einen  Geschmack  durch  Essenz  geben. 

Zu  groberen  Garnirungen  bedient  man  sich  des  Gummi- 
beutels  oder  der  Garnir-Spritze. 

200.    Ersatz  fiir  Eiweiss. 

Lose  J  Ib  Gelatine  oder  Leim  in  i  qt  warmes  Wasser, 
halte  das  Wasser  warm  bis  Alles  aufgelo'st  ist.  Will  man 
nun  Eiweissglasur  machen,  so  gebraucht  man  diese  Losung 
statt  Eiweiss.  Lasse  die  Essigsa'ure  fort  und  setze  ein  Bis- 
chen  pulverisirten  Alaun  zu. 


206  DIE    CONDITOREI 


Glasuren  zu  Pfefferkuchen. 


Braune  Glasur. 

Starkemehl  wird  im  Backofen  tUchtig  braun  gerostet,  dann 
wird  es  in  einem  grosseren  Gefass  mit  Wasser  vermischt,  2  Ib 
gerostetes  Starkemehl  ungefahr  mit  2  qt  Wasser,  stellt  es  auf 
Kohlenfeuer  und  lasst  es  so  lange  kochen,  bis  sich  eine  grosse 
Haut  darauf  bildet  und  sie  ist  zum  Glasieren  fertig. 

Das  Braun-Glasieren. 

Die  braune  Glasur  wird  warm  erhalten  und  die  Pfeffer- 
kuchen nachdem  sie  aus  dem  Ofen  kommen  und  noch  heiss 
sind  glasiert,  dann  brauchen  sie  bloss  in  der  Trockenstube  noch 
einige  Zeit  zu  trocknen.  Sind  sie  bereits  kalt,  so  miissen  sie, 
nachdem  sie  glasiert  sind,  noch  einmal  in  den  Backofen  zum 
trocknen.  Zu  diesem  Zwecke  darf  der  Backofen  nicht  zu 
heiss  sein,  damit  die  Glasur  nicht  verbrennt.  Sollten  die 
Kuchen  nicht  einen  schonen  braunen  Glanz  bekommen,  so 
muss  die  Glasur  noch  eingekocht  werden. 

Weise  Pfefferkuchenglasur. 

4  Ib  feiner  weisser  Zucker,  und  i  qt  Wasser  wird  zum 
starken  Faden  gekocht  und  2  Ib  klare  Starke  (Puder)  darunter 
geriihrt.  Der  Zucker  darf  nicht  schwacher  gekocht  werden, 
sonst  verwandelt  sich  die  Starke  zu  Kleister  und  ist  nicht  zu 
gebrauchen. 

Das  Glasieren  mit  weisser  Glasur. 

Beim  Glasieren  mit  weisser  Glasur  muss  die  Glasur  heiss 
sein;  mit  einem  Pinsel,  der  steife  Borsten  hat,  streicht  man  die 
Glasur  so  diinn  wie  moglich  auf.  Da  dieselbe  etwas  steif  ist 
muss  man  mit  dem  Pinsel  rund  herum  reiben,  damit  sich  die 
Glasur  gut  verteilt.  Sind  die  Kuchen  gestrichen,  so  kommen 
sie  auf  Bretter  in  die  Trockenstube  (nicht  in  den  Trocken- 
schrank),  wo  sie,  wenn  die  Glasur  gut  war,  in  einer  halben 
Stunde  glanzend  weiss  sind. 

Ist  die  Glasur  kalt  geworden,  so  bringt  man  sie  uber 
Kohlenfeuer  und  ruhrt  sie  bestaridig,  damit  sich  die  Starke 


IN    WORT    UNO    BILD.  207 

nicht  auf  den  boden  setzt  und  anbrennt  Auch  kann  man 
mitunter  etwas  Wasser  zugiessen,  muss  sich  aber  in  acht 
nehmen,  dass  es  nicht  zu  viel  wird,  sonst  verwandelt  sich  die 
Starke  zu  Kleister. 

Rothe  Pfefferkuchenglasur. 

Dieselbe  Glasur  wie  weisse,wird  mil  recht  intensiver  Farbe 
roth  getarbt. 

Das  Verfahren  ist  auch  wie  bei  weisser  Glasur. 

Pfcfferkuchen-Glasur,  weiss. 

i|  lb  Zucker,  3  oz  Cornstarch,  -|.  pt  Wasser.  Die  Corn- 
starch  wird  mit  dem  Wasser  angeruhrt,  dann  giebt  man  den 
Zucker  hinzu  und  lasst  das  Ganze  bei  einigem  Umiiihren  auf- 
kochen.  Sobald  die  Glasur  kocht,  wird  sie  vom  Feuer  entfernt, 
dann  etwas  umgeriihrt  und  hernach  mit  einem  Pinsel  aufge- 
tragen. 

Pfefferkuchen-Glasur  anderer  Art. 

i£  lb  Zucker,  J  pt  Wasser,  5  Eiweiss.  Der  Zucker  wird 
mit  dem  Wa-?ser  zum  Faden  gekocht.  Inzwischen  ist  das 
Eiweiss  zu  Schnee  zu  schlagen,  dann  diesem  der  kochende 
Zucker  unter  bestandigem  Schlagen  langsam  zuzugiessen.  Diese 
Glasur  riihrt  man  noch  kurze  Zeit  um,  iibersfreicht  die  betref- 
fenden  Stucke  mit  einem  Pinsel  und  trocknet  dieselben  ab. 

Pfefferkuchen-Glasur,  roth. 

i^  lb  Zucker,  £  pt  Wasser.  H  erbei  wird  der  Zucker  mit 
dem  Wasser  zum  Faden  gekocht,  mit  Cochenille  oder  anderer 
giftfreien  Farbe  etwas  gefarbt. 

,    Braune  Pfefferkuchen-Glanz-Glasur. 

Hierzu  wird  etwas  Kartoffelmehl  gerostet.  Nach  dem 
Erkalten  wird  dieses  durch  ein  Haarsieb  gedriickt,  dann  unter 
bestandigem  Umruhren  mit  so  viel  kochendem  Wasser  ttber- 
gossen,  dass  d;e  Glasur  eine  ziemlich  dunnflu-sige  Substanz 
bildet.  Diese  Glasur  wird  mit  einer  Streiche  aufgetragen, 
sobald  das  Geback  aus  dem  Ofen  kommt.  Sollte  das  Geback 
aber  schon  erkaket  sein,  so  sind  die  glasirten  Stttckenbei  guter 
Hitze  abzutrockneru 


-08  DIE  CONDITOREI 


Ueber  den  Traganth. 

Der  Traganth  ist  ein  Gummi  und  durch  Wasser  loslich. 
Er  besitzt  viel  Zahigkeit,  besonders  in  Verbindung  mit  dem 
Zucker.  In  der  Conditorei  wird  er  jetzt  weniger  gebraucht 
als  fruher,  da  die  Arbeiten  daraus  durch  andere  Zucker-Figu- 
ren,  auch  Chocolade  Figuren  verdrangt  worden  sind.  Immer- 
hin  ist  er  nicht  ganz  zu  verdrangen,  und  es  wiirde  ein  Fehler 
sein,  wenn  er  hier  nicht  erwahnt  wiirde.  Die  Arbeiten  aus 
Traganthteig  «erfordern  meistens  viel  Geschicklichkeit,  beson- 
ders Figuren  aus  freier  Hand  gearbeitet. 

201.    Traganth-Lack. 

Lose  2  oz  Gummi  mastic  in  J  pt  Terpentin  auf  und  halte 
ihn  gut  verschlossen.  . 

202.    Bonbon-Lack. 

3  oz  Sandarac,  i  oz  venetianischen  Terpentin  mit  star- 
kern  Spiritus  aufgelost  Man  achte  darauf,  dass  er  die  Dich- 
tigkeit  von  Syrup  habe. 

203.    Chocolade-Lack. 

|  lb  Benzoe  pulverisirt  man,  schuttet  es  in  eine  Flasche, 
iibergiesst  es  mit  i  qt  Sprit,  siellt  es  warm  und  schiittelt  es 
ofter  um,  damit  sich  Alles  gut  auflose.  Nachdem  es  aufgelo'st 
ist,  filtrirt  man  es  durch  Loschpapier  und  hebt  es  zum  Ge- 
brauch  auf.  Wenn  man  damit  lackiren  will,  bedient  man  sich 
eines  weichen  Pinsels. 

2O4.    Der  Traganthteig. 

Man  weiche  2  oz  Traganth  in  \  qt  Wasser  ein  und  lasse 
ihn  darin  24  bis  36  Stunden  stehen.  Alsdann  muss  man  ein 
starkes  leinenes  Presstuch  haben,  wodurch  man  den  Traganth 
presst,  damit  das  Unreine,  was  der  Traganth  etwa  enthalt, 
darin  zuriicK  gehalten  wird.  Nachdem  man  den  Traganth 
durchgepresst  hat,  thut  man  ihn  in  den  recht  rein  gewasche- 
nen  Mandelstein,  reibt  ihn  tiichtig  und  thut  nach  und  nach 
feinen  Staubzucker  hinein,  bis  der  Traganth  recht  weiss  ist 
und  sich  etwas  trocken  anftihlt.  Nun  kann  man  den  Traganth 


IN    WORT    UNO    BILD.  200 

In  einen  Topf  thun  und  zum  Gebrauch  aufheben.  Will 
man  ihn  verwenden,  so  nimmt  man  einen  Theil  davon  auf 
eine  Marmorplatte  und  wirkt  ihn  mit  dem  feinsten  Zucker  zu 
einem  festen  Teige.  Auch  kann  man  den  Traganth  mit  Puder 
anwirken,  besonders  wenn  er  zu  Sachen  verwendet  werden 
soil,  die  voraussichtlich  nicht  genossen  werden. 

205.    Die  Verarbeitung  des  Traganthteiges. 

Wie  ich  schon  vorhin  bemerkt  habe,  erfordert  die  Bear- 
beitung  des  Traganths  eine  nicht  ungewohnliche  Geschick- 
lichkeit,  besonders  wenn  es  sich  um  Figuren  handelt,  die 
bossirt  werden  mtissen;  es  la'sst  sich  also  nicht  erwarten,  dass 
hier  eine  Beschreibung  davon  stattfinde.  Die  Arbeiten  aus 
Traganth  sind  sehr  vielfaltig,  und  wenn  sie  auch  nicht  mehr 
so  willig  Kaufer  finden,  so  werden  sie  von  Conditoren  immer 
noch  gern  gearbeitet.  Ausser  den  Figuren,  die  schon  er- 
wa'hnt  wurden,  werden  nun  viele  kleine  Spielereien  gearbeitet, 
die  besonders  in  mehreren  Giossen  angefertigt  werden  und 
die  man  Traganth-Dragee  nennt. 

Zu  dem  gro'sseren  Dragee  fertigt  man  Thiere  und  aus 
Formen  geschnittene  menschliche  Figuren  auf  kleinen  Posta- 
menten,  die  gemalt  und  lackirt  werden. 

Zu  dem  mittleren  Dragee  macht  man  kleine  Bilcher, 
Wurfel,  Aepfel,  Riiben,  Blumen,  Tauben,  Dominosteine,  Ka- 
ninchen  etc.  Zu  dem  kleinen  Dragee  macht  man  Bohnen, 
Gerstenkorner,  kleine  Muscheln,  Schnitzelbohnen,  Aepfel- 
chen,  Seifenkugeln  etc. 

Zu  diesem  Traganth-Dragee  verwendet  man  Traganth, 
der  ganz  mit  Zucker  angewirkt  ist,  da  diese  Sachelchen  oft 
von  den  Kindern  genossen  werden. 

2O6.    Formen  zu  Traganth. 

Die  Formen,  die  zur  Traganth -Verarbeitung  gebraucht 
werden,  macht  sich  ein  geschickter  Conditor  selbst.  Man 
modellirt  den  Gegenstand,  den  man  vervielfaltigen  will,  ent- 
weder  vonThon  oder  auch  Traganth,  auch  benutzt  man  dazti 
Gegenstande  aus  der  Natur.  Man  legt  den  zu  formenden 
Gegenstand  auf  eine  mit  Oel  gestrichene  Platte,  achtet  dar- 
auf,  dass  er  genau  aufliegt,  bestreicht  ihn  mit  Oel,  stellt  von 
Pappe  einen  Rand  darum,  la'sst  dann  Schwefel  zergehen  und 
giesst  dann  diesen  liber  das  Modell.  Nachdem  der  Schwefel 
erkaltet,  nimmt  man  die  Modelle  heraus  und  die  Formen 
sind  fertig  zum  Gebrauch. 


210 


DIE  CONDITOREI 


XV.  Theil. 


207-    Garniren  and  Schablonen. 

Im  Besitz  von  dieser  Scheibe  1st  der  Zirkel  in  der 
Backerei  nicht  durchaus  nothwendig  ;  man  lege  diese  Scheibe 
auf  den  schon  glasirten  Cake  oder  Torte  und  markire  sich 
das  erwahlte  Muster;  die  Puncte,  welche  Locher  vorstellen, 
werden  hierzu  gebraucht,  indem  man  die  Spitze  einer  Blei- 
feder  hindurchsteckt,  diese  Schefbe  ermoglicht  es,  den  Cake 

in  einem  Moment  gleichformig 
einzutheilen  und  den  Mittelpunkt 
zu  finden.  Dieselbe  sollte  unge- 
fahr  ein  Fuss  im  Durchmesser 
haben.  Ausser  dieser  Scheibe 
schneidet  man  sich  Ovals,  Sterne, 
Lyras,  Harfen,  Fiillho'rner,  Frucht- 
korbe,  Schmetterlinge,  Blumen- 
korbe,  Schultaschen,  Blumen- 
Vasen,  Squares,  grade  und  ge- 
bogene  4,  6,  8  und  mehr  Ecken 
in  verschiedenen  Grossen.  Das 
Schablonenschneiden  besteht 
hauptsachlich  darin,  dass  man  das  Papier  mehrfach  zusam- 
menlegt  und  das  erwahlte  Muster  schneide.  Nachdem  man 
das  Muster  in  Papier  geschnitten,  iibertragt  man  dasselbe 
auf  Pappe,  schneidet  dasselbe  recht  glattkantig  nach  dem 
Muster  und  die  Schablone  ist  iertig  zum  Gebrauch;  man  lege 
dieselbe  dann  auf  den  schon  glasirten  Cake  oder  Torte  und 
streicht  mit  einer  Bleifeder  sehr  leicht  um  die  Kanten  der 
Schablone. 

2O3.   Ornaments  aus  Spritzglasnr. 

Die  Anfertigung  von  Burgen,  Wasserfallen,  Tunnels  ge- 
schieht  auf  folgende  Weise  : 

Nachdem  man  sich  die  verschiedenen  Theile  des  Auf- 
satzes  gezeichnet  hat,  so  lege  man  eine  leicht  geschmierte 
Glasplatte  auf  die  Zeichnung,  nehme  die  Garnirspritze  und 
folge  der  Zeichnung;  wenn  trocken  setze  man  die  einzelnen 
Theile  vermittels  Spritzglasur  zusammen,  garnire  die  Kanten 
und  Ecken,  setze  eine  Figur  oben  darauf  und  decorire  mit 
Papier  und  Traganth,  Blatter,  Rosen  und  Blumen.  Stellen 
die  Aufsatze  -Burgen,  Kirchen  oder  Ha'user  vor,  so  legt  maa 


IN    WORT    UND    BILD.  211 

die  Gardinen  aus  Gauze  oderbuntes  Papier  auf  die  Glasplatte 
und  garnirt  oben  darauf;  konnen  aber  auch  spa'ter  angemacht 
werden. 

209.    Anfsatze  auf  Gauze. 

Wie  oben,  statt  der  Glasplatte  bedient  man  sich  der 
Gauze,  welche  man  liber  die  Zeichnung  spannt  und  garnirt; 
wenn  trocken  schneidet  man  die  Gauze  an  den  Kanten  schon 
ab  und  verfahrt  wie  oben.  Diese  Aufsatze  sind  sehr  stark 
und  machen  einen  guten  Eindruck.  (Siehe  Illustration).  Zu- 
weilen  ist  es  auch  nothwendig,  dass  die  einzelnen  Theile 
auf  beiden  Seiten  garnirt  sein  miissen,  dieses  ist  sehr  ein- 
fach,  indem  man  die  Sachen,  wenn  trocken,  umdreht  und 
verfahrt,  wie  schon  erkla'rt. 

210.    Tafel  Aufsatze. 

Das  Feld  der  Aufsatze  ist  unendlich  gross,  denn  ftir  den 
geschickten  Arbeiter  gibt  es  iiberhaupt  nichts,  was  nicht 
tauschend  nachgeahmt  Werden  konnte,  und  es  wiirde  zu 
weit  fiihren,  hier  eine  vollstandige  Erklarung  folgen  zu  las- 
sen,  dennoch  mochte  ich  die  verschiedenen  Massen  erwahnt 
haben,  aus  welchen  die  einzelnen  Theile  der  Aufsatze  ange- 
fertigt  werden.  Marzipan,  Macronen,  Caramel,  Traganth, 
Spunsugar,  Almondpaste,  Confectioners  Paste,  Nougat, 
grained  Sugar,  Glasur,  Meringue,  Felsenzucker,  Papier- 
mache,  Pastillage  u.  s.  w.  Zum  decoriren  dcr  Aufsatze  ge- 
braucbt  man  ferner  Glasur  und  Mandelspahne,  Papier  und 
Traganth-Blatter,  Rosen,  Blumen,  Brillanten,  Silberpillen,  car- 
melirte  Friichte,  Gold-  und  Silber-Schaum,  Bronze,  Streu-  und 
Hagelzucker  in  alien  Farben,  Gauze,  Glanz-  und  mattes  Papier 
in  den  verschiedensten  Farben,  rohe  Seide  oder  Spunsugar 
verwendet  man  fiir  Fontainen  und  Wasserfalle,  Baumwolle 
fiir  Schaum,  Spiegelglas  fur  Stillwasser,  und  gefarbtes 
Gras  und  Moos ;  um  die  Kanten  des  Spiegels  zu  verhiillen, 
wird  auch  mit  Vorliebe  zwischen  FelsenZucker  angebracht,  um 
die  Riffe  und  Vorspriinge  ta'uschend  darzustellen.  Aufsatze, 
welche  durch  Ringe  zu  einer  hoheren  Figur  gebracht  werden, 
z.  B.  Bienenk6rbe,  Mandelberge,  Macronen-Aufsatze,  full* 
man  gerne  mit  Schlagsahne-Creme,  Bonbons  oder  Meringue  ; 
bei  dem  Serviren  nimmt  man  den  oberen  Theil  des  Auf- 
satzes  ab.  Ferner  mo'chte  ich  erwahnt  haben,  dass  man  bei 
feineren  Aufsa'tzen  gerne  Spieldosen,  Feuerwerk  u.  dgl.  an- 
bringt ;  um  Eisenbahnen,  Bergwerke  und  Fahrstlihle  in  Be- 
wegung  zu  setzen,  bedient  man  sich  einer  alten  Alarm- 
Clock,  aus  welcher  man  nattirlich  das  Stundenrad  heraus- 
nehmen  muss. 


212  DIE  CONDITOREI 

Beschreibung  mehrerer  Aufsaetze. 


Bienen  Korb. 

Dieser  stets  beliebte  Aufsatz  kann  als  Tafelzierde  dienen 
und  decorativ  schon  ausgestattet  werden,  kann  aber  auch  einfach 
aus  Meringenmasse  in  Kingen  dressirt  werden,  auf  einen  eben- 
solchen  Boden  gesetzt  und  mit  Schlagrahm  gefiillt.  Im  letz- 
teren  Falle  pflegt  man  nur  Bienen  nebst  einigen  Caramel- 
blumen  und  Blattern  als  Decor  zu  verwenden.  Im  ersteren 
Falle  jedoch  dressirt  man  die  Ringe  aus  Makronenmasse, 
macht  aus  Caramelblumen  nebst  carmelirten  Fruechten,  einen 
Kranz  um  denselben,  ebenso  decorirt  man  den  Boden,  welcher 
aus  gleicher  Masse  besteht.  Die  Bienen  fa9onnirt  man  aus 
Chocolade  mit  Gelatinefliigeln.  Wird  der  Korb,  wie  schon 
erwahnt,  gefullt,  so  miissen  die  obersten  3-4  Ringe  zum 
Abheben  sein. 

Kanone. 

Nach  Abbildung  dressirt  man  Rader  und  Lafette  aus 
Makronenmasse  backt  diese  Theile  moglichst  gut  aus,  um  sie 
haltbar  zu  machen.  Die  Schanzkorbe  werden  von  Hippen, 
Boden,  Lauf  und  Wischer  von  Crocant  verfertigt.  Den  Lauf 
dreht  man  iiber  einen  eng  zulaufenden  Gegenstand  z.  B. 
Blechcylinder  oder  Eisenrohr.  Die  Geschosse  verfertigt  man 
aus  Kastanienpure*e  und  carmelirt  sie,  auch  kann  man  sie 
mit  Chocolade  dick  glasiren.  Den  Rand  des  Bodens  decorirt 
man  mit  Hippenblattern  und  Eicheln  ;  der  Lauf,  welcher  aus 
zwei  Theilen  besteht,  um  zusammengeklappt  werden  zu  kon- 
nen,  wird  mit  beliebigem  Eis  gefullt,  am  besten  Ananas  (a  la 
Creme). 

Tafel- Aufsatz  Muehle. 

Die  Theile  werden  aus  Makronenmasse  dressirt  und  mit 
Caramel  zusammengeklebt.  Als  Boden  nimmt  man  am  besten 
eine  Crocantplatte  und  setzt  rund  herum  diinne  Bogen 
gleicher  Masse  an,  dann  legt  man  innerhalb  derselben  einen 
Kranz  von  carmelirten  Friichten.  Zur  Ausschmiickung 
nehme  man  Felsenzucker,  kleine  Crocantbaumchen,  Moos 
u.  s.  w.  Gesponnenes  Glas  verwendet  man,  um  das  Wasser 
zu  markiren.  (Diesen  Aufsatz  kann  man  auch  ahnlich  dem 
Schweizerhause  von  Meringemasse  dressiren,  um  mit  geschlag- 
enem  Rahm  oder  Eis  gefullt  werden  zu  kdnnen.) 


IN    WORT    UNO    BILD.  213 

Cornets-Auf  atz. 

Aus  Makronenmasse  dressirt  man  einen  runden  Boden, 
auch  seize  man  innerhalb  des  Randes  von  gleicher  Masse 
einen  Ring  an  Dann  dressirt  man  mittelst  Schablonen  die 
Cornets  und  Artischoken  in  den  angegebenen  Verhaltnissen. 
Diese  setzt  man  nach  Abbildung  zusammen,  fiillt  sie  mit  ge- 
schlagenem  Rahm  (rosa  und  weiss),  den  Rand  des  Bodens 
besetzt  man  mit  aufgebogenen  Dreieckchen  (Croutons). 
Makronen-Aufsatz. 

Von  genannter  Masse  dressirt  man  sammtliche  Theile, 
ausgenommen  die  Muscheln,  welche  von  Crocant  verfertigt 
werden.  Die  Amorette  besteht  aus  Tragant.  Zur  Aus- 
schmiickung  bediene  man  sich  mit  Fondant  caramelirten 
Fruchten,  Hippenblattern,  kunstlichen  Grasern,  Caramel-  und 
Marzipanblumen. 

Tafel-Aufsatz  (Ziehbrunnen  ) 

Ein  Boden  wird  von  Crocant  ausgerollt,  ebenso  nach  Ab- 
bildung zwei  der  Grosse  entsprechende  Saulen  nebst  einem 
schmalen  Dach,  welches  man  aus  zwei  Leisten  mittelst  Cara- 
mel zusammenklebt.  Auch  eine  Winde  nebst  Kiibel  wird  aus 
gleicher  Masse  verfertigt.  Auf  diesen  Crocant-boden  be- 
festigt  man  die  beiden  Saulen  und  setzt  das  Dach  darauf. 
Inzwischen  setzt  man  eine  rund  gerollte,  mit  Marzipan  iiber- 
zogene  Bisquitmasse,  gravirt  in  die  Marzipanmasse  Linien 
einer  Mauer  oder  Holzes  ahnlich  ein.  Dann  belegt  man  den 
Boden  mit  Felsenzucker,  setzt  Baumchen,  Graser,  Moos  darauf, 
befestigt  die  Winde,  und  an  dieser  mittelst  Silberdraht  den 
Eimer  und  macht  von  Crocant  einen  Rand  rund  herum,  inner- 
halb desselben  legt  man  einen  Kranz  von  Fiiichten.  Dieser 
Brunnen  kann  eventuell  auch  mit  Eis  gefiillt  werden. 
Ppmme  Richelieu. 

Aus  Crocant  wird  ein  Korb  fa^onnirt  und  mit  einem  hohen 
Hangel  versehen.  Dann  werden  Aepfel  geschalt,  ausgekernt, 
in  Wein  mit  Zucker  darunter  blanchirt,  wenn  sie  erkaltet  sind, 
mit  Aprikosenmarmelade  (welche  mit  etwas  Gelatine  melirt 
und  roth  gefarbt  ist,  heiss  abgerostet  wird)  uberzogen.  Wenn 
das  eine  Mai  die  Marmelade  nicht  genug  deckt,  wird  das 
Ueberziehen  wiederholt,  so  dass  die  Aepf  1  einen  schdnen 
Glanz  erhalten.  Dann  decorirt  man  den  Korb  mit  Caramel- 
blumen  und  Blattern,  setzt  die  Aepfel  auf  eine  Erhohung 
(eine  Bisquitmasse  als  Unterlage),  spritzt  den  Zwischenraum 
mit  gesthlagenem  Rahm  aus  und  steckt  griine  Blatter  ge- 
schmackvoll  zwischen  die  Aepfel.  Den  Korb  decorire  man 
vorher  mit  S  Iberdragee, 


214  DIE    CONDITORE1 


XVI.  Theil. 


Friichte  in  Dunst. 

211.    Blanchiren. 

Blanchiren  ist  ein  technischer  Ausdruck  und  bezeichnet 
das  Weichkochen  derjenigen  Friichte,  die  im  halbreifen  Zu- 
stande  eingemacht  werden  sollen.  Bei  dem  Blanchiren  kann 
man  auf  die  Farbe  der  Friichte  einwirken,  indem  man  den 
Friichten,  die  griin  sind  und  recht  griin  bleiben  sollen,  etwas 
Salz  oder  Alaun  zusetzt. 

212.    Behandlnug. 

Hat  man  die  Gla'ser,  Flaschen  oder  Biichsen  mit  der  be- 
treffenden  Frucht  gefullt,  so  iibergiesst  man  sie  mit  Lauter- 
zucker,  dann  nimmt  man  doppelte  Schweinsblase  und  bindet 
dieselbe recht  fest  iiber,  undzwarso,dass  wenn  man  die  Blase 
iiberzieht  und  mit  der  linken  Hand  festhalt,  mit  der  rechten 
Hand  darauf  driickt  (um  moglichst  wenig  Luft  in  der  Flasche 
zu  lassen)  und  gleich  wieder  tuchtig  anzieht  und  einen  Bind- 
faden  recht  oft  umschlingt.  Alsdann  setzt  man  die  Gla'ser 
oder  Flaschen  in  einen  Topf  oder  Kessel,  thut  etwas  Heu 
darunter  und  auch  darum,  giesst  dann  so  viel  Wasser  in  den 
Kessel,  dass  es  bis  an  den  Hals  der  Flaschen  geht,  setzt  es 
aufs  Feuer  und  bringt  es  langsam  zum  Kochen.  Kocht  es, 
so  lasst  man  es  16  bis  20  Minuten  kochen,  setzt  dann  den 
Kessel  ab  und  lasst  die  Gla'ser  darin  erkalten,  verpicht  die- 
selben  noch  und  verwahrt  die  Gla'ser  an  einem  kiihlen  Ort 
bis  zum  Gebrauch. 

Sind  die  Friichte  in  Blechdosen  eingelegt,  so  werden 
dieselben  von  einem  Klempner  zugelo'thet  und  dann  eben- 
falls  gekocht.  Ebenso  bei  dem  neuen  Verschluss  mit 
Gummi. 

Wird  der  Verschluss  durch  einen  Kork  bewirkt,  so  bin- 
det man  denselben  vermittelst  feineri  Drahts  oder  Bindfaden 
fest.  Ist  der  Kork  grosser  als  ein  gewohnlicher  Weinflaschen- 
Kork,  so  legt  man  ein  rundes  Blech,  so  gross  als  der  Kork 
ist,  mit  Flaschenpech  iiber  den  Kork  und  verbindet  es  dann 
ebenfalls. 

213.    Birneu  in  Dunst. 

Die  scho'nste  Birne  dazu  ist  die  Muscateller-Birne.  Man 
scha'lt  dieselbe  wenn  sie  noch  hart  ist,  blanchirt  sie  in  Alaun- 


IN    WORT    UNO    BILD.  215 

wasser,  ktihlt  sie  ab,  legt  sie  dann  in  die  Gla'ser,  giesst  Zucker 
iiber  und  verfahrt  weiter,  wie  schon  erwa'hnt. 

214.  Erdbeeren  in  Dunst. 

Man  wa'hlt  dazu  Erdbeeren,  die  nicht  zu  gross  sind,  doch 
auch  nicht  so  klein,  wie  Holz- Erdbeeren.  Man  pfluckt  die 
Beeren  von  den  Stielen,  legt  sie  in  Gla'ser,  giesst  Zucker  iiber 
und  verfahrt  wie  oben. 

215.  Himbeeren  in  Dunst. 

Die  Himbeeren  zupft  man  ebenfalls  von  den  Stielen,  legt 
sie  dann  in  die  Gla'ser,  giesst  Zucker  liber  verbindet  die 
Gla'ser  und  kocht  sie  dann. 

216.    Kirschen  in  Dunst. 

Die  Kirschen,  die  sich  am  besten  dazu  eignen,  sind  die 
Glas-  oder  Weichselkirschen.  Man  zupft  die  Stiele  von  den 
Kirschen,  legt  sie  in  die  Gla'ser  oder  Biichsen  und  giesst  ge- 
lauterten  Zucker,  der  den  kleinen  Faden  hat,  dariiber,  so- 
dass  das  Glas  bis  auf  i  Zoll  voll  ist.  Alsdann  verschliesst 
man  die  Gla'ser  recht  gut  und  kocht  sie  wie  schon  vorhin  er- 
lautert  worden. 

217.    Bemerkung. 

Alle  hier  nicht  angebenen  Friichte  konnen  auf  die  gleiche 
Weise  behandelt  werden,  das  heisst  sie  miissen  blanchirt 
werden. 


XVII.  Theil. 


218     Gelees  and  Mannelade. 

Hat  man  den  klaren  Fruchtsaft,  so  rechnet  man  gewo'hn- 
lich  auf  i- Ib  Saft,  f  Ib  Zucker.  Man  nimmt  dazu  guten 
Melis  und  setzt  den  Saft  mit  dem  Zucker  aufs  Feuer,  am 
besten  auf's  Kohlenfeuer,  welches  man  recht  in  Gluth  setzt. 
Nun  la'sst  man  die  Mischung  unter  6'fterem  Umruhren  zum 
kochen  kommen,  scha'umt  ab,  wiederholt  dieses  recht  oft  und 
kocht  die  Mischung  etwa  10  bis  15  Minuten.  Nun  taucht 
man  den  Schaumloffel  ein  und  beobachtet,  wie  die  Tropfen 
davon  abfallen.  Fliesst  die  Masse  in  kleinen  Tropfen  ab,  so  ist 
der  Geleenoch  nicht  gut,  fliesst  sie  schon  in  dickeren  Tropfen 
ab,  die  sich  beim  Abfliessen  zusammenziehen  und  in  kleinen 
Lappen  herabfallen,  so  ist  dies  die  richtige  Geleeprobe.  Zur 


DIE    CONDITOREI 

grosseren  Sicherheit  giesst  man  einige  Tropfen  auf  kaltes 
Porzellan,  stehen  dieselben  recht  rund  und  zeigen  sich  auch 
als  Gelee,  so  darf  man  ja  nicht  weiter  kochen,  well  sonst  der 
Gelee  braunlich  und  za'he  wird.  Ferner  findet  man  die 
Probe  leicht,  wenn  auf  das  Kochen  des  Gelee's  achtet.  Im 
Anfang  steigt  der  Gelee  sehr  hoch,  so  bald  er  im  Steigen 
nachlasst,  ist  die  Probe  nahe.  Weil  nun  aber  der  Gelee  stark 
steigt,  so  muss  man  sich  hiiten,  zu  viel  in  den  Kessel  zu  neh- 
men,  weil  er  sonst  leicht  iibersteigt. 

219.    Marmelade. 

Marmelade  nennt  man  dasjenige  Fabrikat  von  Frtichten, 
wozu  man  das  Mark  der  Friichte  verwendet.  Zu  geringen 
Marmeladen  lasst  man  auch  wohl  die  Kerne  der  Himbeeren 
oder  Johannisbeeren  in  dem  Marke  zu  feinen  Marmeladen 
muss  man  aber  durch  ein  Haarsieb  geriebenes  Fruchtmark 
haben.  Man  nimmt  auf  i  Ib  Mark  \  bis  i  Ib  Zucker. 

Die  Probe  bei  Marmelade  von  Johannisbeeren  und 
Himbeeren  ist  dieselbe  wie  bei  Gelee.  Bei  festeren  Marme- 
laden, als  die  von  Aprikosen,  Aepfeln,  Kirschen  thut  man 
gut,  etwas  davon  auf  Papier  zu  schutten,  schlagt  es  stark 
durch.  so  muss  man  weiter  kochen,  bis  keine  wasserigen 
Theile  mehr  durchschlagen.  Wohl  muss  man  sich  hiiten,  Mar- 
melade zu  weich  zu  kochen,  sie  ist  sonst  dem  Verderben  sehr 
leicht  ausgesetzt. 

220.    ApioI-Gelee. 

Man  nimmt  einige  weinsaure  Aepfel,  schneidet  sie  in  Vier- 
tel,  thut  sie  in  einen  Kessel,  giesst  so  viel  Wasser  darauf, 
dass  sie  iiberdeckt  sind  und  kocht  sie  damit  weich.  Alsdann 
schiittet  man  die  Aepfel  auf  ein  Haarsieb,  lasst  den  Saft  gut 
ablaufen  und  kocht  denselben  mit  10  oz  Zucker  auf  i  Ib  Saft 
zu  Gelee.  Dieser  Gelee  nimmt  verschiedene  Farben  an  und 
sieht  gefarbt  sehr  gut  aus,  auch  kann  man  demselben  ver- 
schiedenen  Geschmack  geben,  als  Citronen,  Apfelsinen- 
Geschmack  etc.,  durch  Zusatz  von  abgeriebener  Schaale.  Der 
Rttckstand  der  Aepfel  wird  durch  das  Haarsieb  gerieben  und 
zu  Marmelade  verwendet. 

221.    Himbeer-Gelee. 

Man  nimmt  auf  i  Ib  Himbeeren  f  Ib  Zucker,  setzt  dies 
auf's  Feuer  und  lasst  es  unter  6'fterem  Umriihren  zum  Kochen 
kommen.  Nun  giesst  man  die  Masse  auf  ein  Haarsieb  und 
la'sst  den  Saft  ablaufen,  den  man  zu  Gelee  kocht.  Der  Ruck- 
stand  giebt  noch  ein  ganz  gutes  Compot. 


iN    WORT    UND    BILD.  217 

222.    Johanninbeeren-Gelee 

|  lb  Zucker  zu  I  Ib  Saft,  und  koche  zu  der  angegebenen 
Probe. 

223*    Kirsoh-Marmelade. 

Die  schonste  Kirsch  Marmelade  bekommt  man  von 
sauren  Kirschen.  Man  setzt  die  Kirschen,  nachdem  man 
die  Stiele  abgezupft  hat,  in  einem  Kessel  auf  s  Feuer,  riihrt 
sie  tiichtig  um,  damit  es  bald  Saft  giebt,  und  lasse  sie  kochen, 
bis  sie  ganz  zerkocht  sind.  Alsdann  reibe  man  das  Fleisch 
der  Kirschen  durch  ein  Drahtsieb,  so  dass  nur  die  Kerne  zu- 
rtickbleiben,  und  koche  von  dem  Mark  unter  Zusatz  von  £  lb 
Zucker  auf  i  lb  Mark  Marmelade. 

224.    Erdbeer-Marmelade 

1st  in  der  Zubereitung  dieselbe,  wie  die  Himbeer-Marmelade. 
Man  nehme  dazu  nur  Wald-Erdbeeren  und  setze  etwas  Johan- 
nisbeeren  zu. 

225.    Himbeer-Marmelade. 

Man  reibt  die  Himbeeren  durch  ein  Haarsieb,  so  dass 
die  Kerne  zuriickbleiben  und  kocht  nun  von  diesem  Mark, 
indem  man  auf  I  lb  Mark  i  lb  Zucker  nimmt,  Marmelade 
nach  angegebener  Probe. 

226-    Johannisbeer-Marmelade. 

ist  ebenso  wie  Himbeer-Marmelade. 

227.    Pflaumen-Marmelade. 

Die  Behandlung  ist  ebenso  \vie  bei  der  vorher  beschrie- 
benen  Marmelade,  nur  kann  man  hier  noch  weniger  Zucker 
nehmen. 


XVIII.  Theil. 


Croquant- Aufsatz. 

228.    Erklarung  zu  Tafel  XVIII. 

Obgleich  dieser  Aufsatz  etwas  complicirt,  ist  die  Aufstel- 
lung  doch  nicht  so  schwierig,  wie  es  den  Anschein  hat,  wenn 
auch  hierzu,  wie  aus  der  Beilage  ersichtlich,  viele  Theile  an- 
zulertigen  sind.  In  verhaltnissmassig  kurzer  Zeit  ist  dieser 
Aufsatz  dennoch  zu  vollenden.  Die  Bestandtheile  dieses  Auf- 
satzes  bestehen  aus  Croquant  und  Macronen-Masse,  diese 
beiden  Hauptfactoren  sind  bei  Aufsatzen  solcher  Verwendung, 


218  DIE  CONDITOREI 

wie  man  also  sieht,  unzertrennbar,  indem  bei  Anwendung 
Beider  alle  nur  erdenkbaren  Varietaten  aufstellbar  sind.  Bei 
alleiniger  Anwendung  von  Croquant  fallen  die  Aufsatze  ge- 
wohnlich  steif  und  plump  aus,  weshalb  ich  auch,  durch  lang- 
jahrige  Erfahrung  darin  unterstlizt,  diese  Zusammenstellung 
immer  verwende  und  somit  bestens  empfehlen  kann. 

Nachdem  man  sich  die  Anzahl  der  einzelnen  Theile  in 
genauer  Grosse  nach  der  Beilage  und  wie  schon  6'fters  be- 
schrieben  angefertigt  hat,  schreite  man  zur  Zusammenstel- 
lung, wobei  der  Fuss,  bestehend  aus  3  Ringen,  zwei  unten 
und  einer  oben,  mit  18  kleineren  aufrechtstehenden  Ringein- 
lagen  herzustellen  ist,  doch  achte  man  ja  darauf,  dass  auf 
jeder  Seite,  da  der  Aufsatz  sechseckig  ist,  3  dieser  kleinen 
Ringe,  wie  aus  der  Zeichnung  ersichtlich,  zu  stehen  kommen. 
Hierauf  kommt  nun  der  etwas  nach  innen  gewolbte  Unter- 
bau,  bestehend  aus  6  doppelten  C  zu  Tragern  bestimmt;  die 
Nischen  dieses  Unterbaues  sind  mit  geschweiften  Croquant- 
theilen  nach  beigegebenem  Muster  zu  arbeiten  und  auszu- 
fullen,  hierauf  kommt  sodann  ein  Ring  mit  Croquant-Boden, 
worauf  alsdann  der  Tern  pel  zu  stehen  hat.  Der  Tempel  selbst 
besteht  aus  einem  sechseckigen  Innenbau  von  Croquant  mit 
einem  Vorbau,  ebenfalls  von  Croquant,  welcher  auf  den  an 
den  Ecken  placirten  Saulen  ruht,  und  sind  letztere  von  Ma- 
cronen- Masse  anzufertigen.  Auf  diesen  Vorsprung  oder 
Vorbau  kommt  der  Kranz,  aus  2  Macronen-Ringen  bestehend, 
mit  einem  nochmaligen  Boden,  worauf  dann  zuletzt  der 
Schluss,  genau  nach  der  Beilage  angefertigt,  zu  ruhen  hat. 

Die  beiden  Gallerien  sind  von  Spritzglasur  nach  bereits 
ofter  beschriebener  Manier  auf  befettetem  Tatelglas  mit 
Dessin-Unterlage  anzufertigen,  und  ist  es  zu  empfehlen,  diese 
Glasursachen  zu  verschiedener  Verwendung  vor  Allem  in 
Angriff  zu  nehmen  damit  dieselben  Zeit  haben,  wahrend  der 
anderen  Zubereitungen  im  Trockenschrank  zu  erharten.  Eben- 
falls fertige  man  immer  einige  Theile,  hauptsachlich  solcher 
Glasursachen,  mehr  an,  damit  man  bei  entstehendem  Bruch 
nicht  in  Verlegenheit  kommt.  Die  anderen  Garnituren  sind 
von  Spritzglasur  vor  Zusammenstellung  anzubringen,  und 
richte  man  sich  hierbei  nach  der  Zeichnung. 

Nougat-  Tempel. 

229.    ErklaruEg  zu  Tofel  I. 

Dieser  a'usserst  elegante  Aufsatz,  zu  alien  Gelegenheiten 
passend,  ist  seines  vpllendeten,  schonen  Baues  wegen  sehr 
zu  empfehlen;  auch  ist  seine  Anfertigung  liberaus  leicht,  da 


IN   WORT    UNO    BILD. 

nach  genau  hergestellten  Modellen  'gearbeitet  werden  kann. 
Der  Aufsatz,  einen  Tempel  mit  6  Oeffnungen  darstellend, 
besteht  aus  Croquant  und  Macronen-Masse,  bestehend  aus  2 
Etagen,  3  Ringen  verschiedener  Grosse  mit  16  resp.  32  auf- 
rechtstehenden  Einlagen,  worauf  ein  Croquant-Boden  liegt, 
der  den  Tempel,  welcher  aus  einem  Stiick  Croquant  aus- 
geschnitten  und  bis  zu  den  sich  beruhrenden  Enden  aufge- 
rollt  wird,  zu  tragen  hat.  Das  Aeussere  des  Tempels  besteht 
aus  6  halb  aufgerollten  Sa'ulen  undebenso  vielen  Thiirbogen, 
welche  auf  diesen  ruhen.  (Bei  alien  diesen  Anleitungen 
resp.  Beschreibungen  richte  man  sich  immer  nach  der  Zeich- 
nung,  woraus  alles  genau  ersichtlich  und  wonach,  ohne  zu 
irren,  gearbeitet  werden  kann).  1st  nun  die  Aufstellung  so- 
weit  vorgeschritten,  richte  man  den  Kranz,  bestehend  aus  2 
ungleichen  Ringen  (d.  h.  der  obere  muss  etwas  vorspringen) 
und  1 6  Einlagen  her,  welcher.  vollstandig  fertig,  sodann  auf- 
gesetzt  und  befestigt  wird.  Hierauf  wird  nun  ein  Croquant- 
Boden  angesetzt,  worauf  eine  Gallerie  anzubringen  ist.  Das 
Schlussstiick,  bestehend  aus  5  —  6  geschweiften  S,  auf  einem 
oder  mehreren  Ringen  ruhend,  wird  schliesslich  mit  Caramel 
verbunden,  auf  dem  Boden  aufgestellt,  und  der  Aufsatz  ist 
fertig.  Wenn  gewunscht,  kann  man  noch  eine  vergoldete 
Kugel  und  einen  Amor  anbringen,  wiewohl  der  Abschluss 
auch  ohne  die  Anbringung  von  Kugel  und  Amor  vollstandig 
gelungen  ist,  weshalb  solche  ganz  gut  fortbleiben  konnen. 

Die  Garnirung  ist  mit  Spritzglasur  auszufiihren,  wobei 
auch  einige  caramelirte  Kirschen  und  Silberperlen  zum  Fuss 
und  Kranz  angebracht  werden  ko'nnen.  Von  Vortheil  ist  es, 
alle  Aufsatze  auf  eine  Platte  mit  erhohtem  Fuss  und  Spitzen- 
rand  zu  placiren;  sie  kommen  so  besser  zur  vollen  Geltung 
resp.  prasentiren  sich  besser. 

Grundriss  und  Zeichnung  findet  man  weiter  hinten  in  ^ 
der  natiirlichen  Grosse.  Der  Leser  wird  aus  obiger  Erklarung 
begreifen  auf  welche  Weise  man  die  Aufsatze  anfertigt.  Da 
nun  der  grossere  Theil  der  Aufsatze  in  dieser  Weise  zusam- 
men  gestellt  wird,  so  kann  man  diese  Instruction  als  einen 
Ftthrer  und  Letter  annehmen. 


220  DIE  CONDITOREI 


XIX.  Theil. 


230.    Das  Mischen  der  Farben. 

Unschadliche  Farben  sind  jetzt  iiberall  im  Handel  zu 
haben,  und  es  ware  zum  Ueberfluss,  wenn  wir  die  Farben 
hier  nochmals  folgen  lassen  wollten.  Dennoch  will  ich  das 
Mischen  und  Zusammenstellen  derselben  erklaren  :  Schwarz 
und  roth  macht  braun  ;  gelb  und  blau  macht  griin  ;  roth  und 
gelb  macht  orange ;  roth  und  olau  macht  violet ;  schwarz  und 
weiss  macht  grau ;  griin  und  schwarz  macht  dunkelgriin  und 
roth  und  weiss  macht  hellroth. 

231.    Farben-Harmonie. 

Die  folgenden  Farben  sind  von  Kiinstlern  als  die  best- 
harmonirenden  anerkannt :  Silber  und  blau,  silber  und  grtin, 
gold  und  braun  und  gold  und  weiss  oder  rosa. 

232.    Vom  Zuckerfarben. 

Nonpareille  und  Hagelzucker  farbt  man  auf  folgende 
Weise  :  Man  schiittet  den  zu  farbenden  Zucker  in  einen  Kessel 
oder  eine  Schiissel  und  erwarmt  ihn,  dann  giesst  man  von 
der  dickfliissigen  Farbe  etwas  zu,  riihrt  es  tiichtig  durch  ein- 
ander,.  womoglich  bis  es  trocken  ist ;  die  Farbe  darf  hierzu 
nicht  zu  dlinn  sein,  weil  sich  sonst  der  Zucker  auflost. 


Techmsche  Ausdriicke. 

Die  technischen  Ausdriicke,  die  hier  im  Buche  gebraucht 
sind,  bedeuten: 

Tabliren,  zum  Flug  gekochten  Zucker  an  den  Seiten  der 
Kasserole  mit  einem  Loffel  reiben,  damit  er  abstirbt,  triibe 
und  dadurch  weich  werde. 

Tressiren  heisst  die  verschiedenen  Massen  in  die  ge- 
ho'rige  Form  bringen. 

Karmeliren  heisst  Gegens  ande  mit  Karmel  iiberziehen. 

Garniren  heisst  Torten  und  Backwerk  mit  Spritzglazur 
oder  Gelee  ausschmiicken. 

Abziehen  heisst  Cr^me  oder  dergleichen  mit  Eiern  zu 
bestimmter  Probe  kochen,  oder  nur  abquirlen 


IN    WORT    UNO    BfLD.  221 

Modelliergips, 

|  lb  gebrannter  Gips  und  J  Ib  Talkum  warden  zusammen- 
gemischt,  mit  Wasser  so  eingeweicht,  das  ein  Brei  entsteht. 
Vorher  hat  man  auf  einer  Bonbonplatte,  auf  mit  Oel  bestrich- 
enes  Papier,  von  den  Eisenstaben,  welche  auch  mit  Oel  be- 
strichen  sind,  ein  Carree  gesetzt,  ungefahr  18  inches  im  Durch- 
messer;  in  dieses  Carree  wird  der  Gips  gegossen,  man  lasst 
ihn  eine  Zeitlang  stehen  bis  er  hart  geworden  ist  nnd  nimmt 
dann  die  Tafel  heraus.  Das  Einweichen  und  Ausgiessen  des 
Gipses  muss  sehr  rasch  vor  sich  gehn.  Der  so  bereitete  Gips 
ist  immer  weich  zum  Schneiden,  aber  dabei  haltbar.  Zum 
Modellieren  sind  ferner  notig:  i  Zirkel,  i  Laubsage,  Modellier- 
holzer  und  einige  Messer  von  verschiedener  Grosse. 

Wachsblumen  und   Blaetter. 

Man  schneide  Gips-Stempel  von  Blumen  und  Blattern, 
schmilzt  ungefahr  i  lb  weisses  Wachs,  giebt  circa  den  achten 
Theil  Wallrath  hinzu,  damit  das  Wachs  durchsichtig  wird,  thut 
noch  etwas  Terpentinol  daran  und  vermischt  alles  gut  mit  den 
Wachs.  Zu  Blumen  farbt  man  besser  das  Wachs  und  malt  sie 
spater;  will  man  ganz  weisses  Wachs  verbrauchen,  farbt  man 
es  mit  Schneeweissfarbe.  Die  inneren  Staubfaden  der  Blumen 
kann  man  mit  ein  wenig  Modellirfett  einsetzen.  Um  die 
Blumenblatter  herzustellen,  farbt  man  das  Wachs  in  verschied- 
enen  Nuancen.  Die  Gipsformen  feuchtet  man  mit  Wasser  an 
und  taucht  sie  dann  in  das  heisse  Wachs  ;  man  kann  sie  so- 
gleich  wieder  abnehmen.  Bei  Rosen  werden  die  Blatter  ein- 
zeln  geformt  und  dann  zusammengesetzt.  Die  Gipsformen 
habe  ich  mir  selbst  angefertigt,  indem  ich  natiirliche  Blatter 
abgegossen  und  etwas  nachgravirt  habe.  Die  Blumen  von 
Wachs  werden  zur  Dekoration  der  Sockel  fur  die  Kiichen  ver- 
wandt,  indem  Guirlanden  von  Blumen  und  Blattern  um  den 
Sockel  geklebt  werden. 

Stearin  zu  Sockel  und  Figuren. 

Man  schlage  6  lb  weisses  Stearin  in  Stiicke,  lege  es  in 
emen  glasirten  Topf,  stelle  denselben  in  kochendes  Wasser  und 
lasse  es  auflosen,  ^  lb  Wallrath  in  Stucke  geschnitten  dazu. 
Die  Gipsformen  werden  in  Wasser  gelegt ;  wenn  dieselben  ge- 
nug  Wasser  gezogen,  werden  sie  herausgenommen,  abgetrock- 
net  und  zusammen  gebunden.  Das  Stearin  ruhre  man  so  lange 
mit  der  Kelle,  bis  man  den  Topf  aus  dem  heissen  Wasser  her- 
ausgenommen, sobald  dasselbe  anfangtmilchig  zu  werden,  dann 


DIE    CONDITOREI 

giesse  man  die  betreffenden  Formen  ;  wenn  das  Stearin  eine 
Haut  auf  der  Oeffnung  der  Form  bildet,  giesse  die  Formen 
aus;  nehme  wenn  das  Stearin  erkaltet,  die  geformten  Gegen- 
stande  heraus,  so  verfahre  man  weiter,  bis  man  alle  Formen 
gegossen  hat.  Auf  diese  Weise  werden  die  Figuren  hohl. 

Fleischwaaren  zu  Glasiren  und  zu  Spritzen. 

Es  kommen  sehr  oft  Falle  vor,  wo  der  Conditor  Fleisch- 
waaren spritzen  soil,  als  :  Schweinekopfe,  Siilzen  u.  s.  w.,  man 
nehme  aus  weissen  Schweineliesen  ausgeschmolzenes  Schmalz, 
riihre  es  in  einem  Napf  mit  holzerner  Kelle  ganz  schaumig, 
glasire  damit  die  betreffenden  Gegenstande,  farbe  das  Schmalz, 
welches  man  so  schaumig  zum  Spritzen  geriihrt  hat.  Mit  diesen 
Schmalz  kann  man  ebenso  schon  spritzen,  als  wie  mit  Spritz- 
glasur,  soil  man  sie  mit  Gelee  belegen,  so  nehme  man  den 
beschriebenen  klaren  Aspic  (Fleischgelee). 

Rosenwasser  in  kurzer  Zeit  darzustellen. 

Gib  in  eine  Schiissel  frisch  gezupfte  Blatter  von  Zentifolien, 
ubergiesse  sie  mit  soviel  Wasser,  dass  sie  davon  ziemlich  be- 
deckt  sind,  setze  alsdann  dem  Wasser  3  bis  4  Tropfen  Vitriol- 
geist  zu  und  riihre  es  um.  Das  Wasser  wird  augenblicklich 
die  Farbe  und  den  Geruch  der  Rosenblatter  annehmen. 

Schlagsahne. 

i  pt  Sahne,  2  ozs  Staubzucker.  Nur  ganz  dicke  siisse 
Sahne  ist  hierzu  verwendbar.  Diese  muss  beim  Schlagen 
recht  kalt  sein,  weshalb  dieselbe  im  Sommer  mindestens  i  Stunde 
vor  dem  Aufschlagen  auf  Eis  oder  in  Eiswasser  zu  stellen  ist. 
Beim  Aufschlagen  wird  die  Sahne  in  einen  sauberen  Kessel 
oder  auch  in  e'ine  Schiissel  gegossen  und  mit  einer  Schlagruthe 
langsam  aufgeschlagen,  bis  dieselbe  nicht  mehr  fliissig  ist.  Et- 
was  Vanillen-Aroma  wird  mit  dem  Zucker  vermischt  und  zu- 
letzt  nur  leicht  unter  die  geschlagene  Sahne  melirt.  Bemerkt 
sei  noch,  dass  die  Bearbeitung  in  einem  kiihlen  Raum,  im  Som- 
mer moglichst  auf  Eis  zu  geschehen  hat,  damit  die  Sahne  beim 
Schlagen  gut  schaumig  wird  und  dann  auch  nicht  so  schnell 
sauert.  Dieses  Quantum  giebt,  wenn  es  aufgeschlagen  ist,  ein 
Quart  Masse. 

Das  Spinnen  den  Zuckers. 

Zum  Spinnen  des  Zuckers  wird  ein  abgeniitzter  Schlag- 
besen  etwa  in  der  Mitte  der  Wulst  abgehauen.  Einige  Riihr- 


IN    WORT    UNO    BILD. 

loffel,  bei  welchen  die  Stiele  leicht  gefettet  wurden,  sind  mit 
etwas  Abstand  so  auf  die  Tafel  zu  legen,  dass  die  Stiele  zur 
Halfte  iiber  diese  vorstehen.  Unter  diese  (am  Fussboden)  legt 
man  fur  den  eventuell  abtropfenden  Zucker  einige  Bleche. 
Nun  wird  etwas  Zucker  zum  Bruch  gekocht,  sobald  dieser  vom 
Feuer  kommt,  taucht  man  den  Besen  in  denselben  und  fahrt 
damit  iiber  die  vorstehenden  Stiele.  Man  taucht  den  Besen 
wieder  ein,  fahrt  damit  hin  und  her,  wie  zuvor,  und  so  fort,  bis 
sich  eine  VVulst  von  feinen  Zuckerfaden  gebildet  hat.  Der 
auf  diese  Weise  gesponnene  Zucker  findet  Verwendung  fur 
Tafelaufsatze,  zur  Nachbildung  von  Wasser  oder  auch  zum 
Ueberhangen,  ferner  fur  gefrorene  Figuren,  wo  die  Figur  in 
einem  Neste  servirt  wird  ;  auch  fur  Vasen,  Torten  und  ver- 
schiedenes  andere  mehn  Der  Zucker  darf  nur  erst  kurz  vor 
dem  Gebrauch  gesponnen  werden  und  ist  bis  zum  Gebrauch 
an  einem  trocknen  warmen  Ort  aufzubewahren. 

Das  Caschiren  der  Attrappen. 

Diese  Behandlung  ist  eine  etwas  schwierige,  wenn  man  es 
noch  nicht  gesehen  hat,  jedoch  will  ich  es  Ihnen  sodeutlich  wie 
moglich  auseinander  setzen.  Wir  wollen  z.  B.  ein  Fiillhorn 
cashiren,  die  Form  besteht  aus  zwei  Halften,  diese  streicht  man 
mit  Terpentm  aus,  bepudert  dieselbe  mit  Talkum  und  nun  hat 
man  Leim  gekocht,  nicht  zu  dick  und  nicht  zu  diinn,  jetzt  be- 
streicht  man  ein  Stuck  Papier,  driickt  es  in  die  Form  und  so 
weiter,  bis  die  Form  vollkommen  ausgelegt  ist,  die  andere 
Halfte  ebenso,  nun  klebt  man  wieder  Stiicke  Papier,  welche 
mit  Leim  bestrichen  sind,  am  besten  Fliesspapier,  es  verbindet 
sich  besser  und  so  fahre  man  fort,  immer  eins  auf  das  andere 
kleben,  jedoch  mit  einem  Schwamm  fest  in  die  Form  driicken, 
bis  man  eine  Starke  wie  eine  diinne  Pappe  erreicht  hat,  lasst 
beide  Halften  der  Form  gut  austrocknen,  raspelt  und  be- 
schneidet  es  und  leimt  beide  Theilezusammen;  mankann  auch 
eine  feine  Rudel  Steinpappe  einlegen  und  das  Fullhorn  mit 
Bindfaden  zusammen  binden.  Auf  diese  Art  werden  alle  nur 
moglichen  Attrappen,  als:  Fische,  Gurken,  Kase,  etc.  angefer- 
tigt;  die  Fiillhorner  werden  versilbert,  vergoldet  oder  broncirt, 
die  anderen  Attrappen  ihrer  Form  und  Natur  nach  gemalt. 

Gebruehter  Pastaten  Teiff. 

\  pt  Wasser,  \  Ib  Butter,  i  oz  Zucker  lasst  man  in  einem 
Kessel  aufkochen,  riihrt  i  Ib  Mehl  dazu  und  rested  die  Masse 
gut  ab.  Ist  der  Teig  erkaltet,  wirkt  man  soviel  Mehl  hinzu, 
dass  er  zum  Gebrauch  verwendet  werden  kanri. 


DESIGNS  AND  INSTRUCTIONS  FOR  CAKE 
DECORATIONS. 


DESIGNS  AND  INSTRUCTIONS 


...FOR... 


CAKE  DECORATIONS 


...BY... 


H.    HIJEG, 

Practical  Cake-Baker  and  Confectioner  of  Forty   Years' 
Experience. 


INTRODUCTION. 


Through  my  experience  I  found  that  all  the  cake  designs 
heretofore  published  are  too  complicated  fjr  the  average 
baker.  Complaints  of  this  kind  I  receive  almost  daily. 
Lately  I  received  a  letter  from  a  young  baker  of  Detroit,  Mich., 
stating  that  it  is  very  easy  to  draw  almost  any  design  on  paper, 
but  making  it  in  sugar  en  top  of  a  cake  is  a  horse  of  a  diff  rent 
color.  Now,  my  opinion  is  contrary  on  the  subject,  <*$  I  can 
make  the  most  beautiful  cake  top,  with  tube  and  bag,  which  I 
won't  try  to  touch  with  a  pencil.  I  told  the  gentleman  that  if 
he  is  such  an  artist  in  drawing,  to  make  his  drawings  of  the 
proper  size,  and  to  make  a  pounce  out  of  it  by  following  the 
lines  with  a  pounce  wheel;  or,  if  this  is  not  handy,  he  could 
puncture  the  design  with  a  needle  or  pin,  then  to  lay  the  punc- 
tured designs  on  top  of  the  iced  cake,  and  to  rub  a  little  char- 
coal powder  over  the  openings,  and  remove  the  pounce,  all 
there  is  then  to  do  is  to  follow  the  charcoal  lines  on  top  of  the 
cake.  In  this  way  the  most  complicated  design  can  be  trans- 
ferred. Now,  it  is  an  easy  matter  to  teaehany  one  that  under- 
stands a  little  drawing,  but  the  average  baker  has  not  the 
slightest  idea.  To  those  I  present  a  few  of  the  very  simplest 
and  plainest  designs  that  could  be  found. 

By  the  following  directions  it  will  be  seen  how  quick  and 
easy  any  one  can  become  a  successful  ornamenter. 

Lots  of  practice  is  the  general  advice  from  authorities. 
Now,  I  made  it  my  object  to  teach  this  beautiful  art  to  the 
hardworking  baker  in  such  a  shape  that  it  does  not  need  any 
p  actice  at  all,  and  only  to  follow  the  d  rections. 

The  first  step  in  ornamenting  a  cake  is  to  find  the  center; 
the  second  step  the  dividing  of  the  outer  edge  in  equal  dis- 
tances to  suit  the  design  you  select,  say  an  octagon  in  8,  a 
septangular  in  7,  an  hexagon  in  6,  a  pentagon  in  5,  a  square  in 
4,  a  triangle  in  3,  an  oval  in  2.  No  dividing  is  needed  when 
the  circle  design  is  selected.  It  is  to  be  understood  that  a  well 
beaten  icing  and  first  class  tubes  must  be  on  hand,  if  good 
work  is  expected. 

.  Having  the  tools  in  readiness,  start  right  in  the  center  and 
work  toward  the  sides,  making  one  operation  after  aricther  all 


ORNAMENTAL    CONFECTIONERY. 

around  the  cake  with  the  suitable  tubes.  Now  ornament  the 
sides  taking  the  equal  distance  from  the  upper  edge  of  the 
cake.  Last,  add  a  heavy  bonier  around  the  cake,  with  large 
tube,  so  it  will  cover  the  ends  of  the  icing. 

THE  CIRCLE. 

Place  pattern  No.  4  within  center  ot  cake,  and  draw  a 
pencil  mark  around  the  inner  edge  of  the  circle.  Then  take  a 
large  pie  or  jelly  plate  and  use  it  in  the  same  manner.  Now 
take  the  two-  or  three-hole  tube  and  make  the  netting,  then 
place  the  leav  s  a  ound  the  netting  and  put  a  star  border 
around  the  nerting  in  such  a  shape  that  it  will  cover  the  ends 
of  the  leaves,  and  also  the  ones  of  the  netting;  tt  en  take  the 
slant  ribbon  tube  and  make  the  saw  teeth  around  the  large 
circle,  ihen  put  on  a  star  border  to  cover  the  back  ends  of  the 
teeth;  now  add  two  circle  lines  with  a  two-hole  tube,  and  finish 
the  cake  with  a  heavy  suitable  border.  Flowers,  leaves  and 
ornaments  may  be  added  to  suit  the  taste  of  the  operator,  but 
do  not  cover  your  own  ornamentation.  (See  explanation  on 
cardboard  patterns. 

THE   SQUARE. 

Place  pattern  No.  4  in  center  of  cake;  take  four  points 
and  proceed  in  the  same  manner  as  given  under  the  heading 
u  triangle." 

THE   OCTAGON. 

Is  made  the  same  as  the  hexagon,  only  a  square  pattern 
being  used  in  place  of  a  triangle. 

The  above  are  only  a  few  of  the  endless  number  of  pat- 
tern designs  and  are  especially  adapted  to  the  beginner,  'i  he 
designs  are  nice,  simple  and  showy,  and  give,  as  a  rule,  better 
satisfaction  than  the  more  artistic  ones,  if  made  by  amateurs. 

THE   TRIANGLE. 

Place  pattern  No.  2  in  center  of  cake;  this  pattern  is  a 
six-pointed  star,  take  every  other  e'ther  in  or  outside  points, 
this  depends  on  the  size  of  the  cake;  draw  a  line  fr«.m  one 
point  to  the  other  and  you  will  have  a  perfect  triangle.  Follow 
the  lin'  s  all  around  the  trangle  three  times,  each  time  taking 
a  different  tube,  then  finish  up  with  a  heavy  border;  flowers, 
leaves  and  an  ornament  may  be  placed  in  the  center. 


THE    ART   OF    BAKING.  7 

THE  HEXAGON. 

By  this  time  I  believe  ihat  the  reader  does  not  need  any 
further  explanation.  At  a  glance  he  will  see  that  the  hexagon 
is  made  of  two  triangles  by  simply  moving  the  pattern  a  little 
and  taking  another  mark. 

THE  OVAL. 

Place  pattern  No.  i  in  center  of  cake;  take  two  inside  and 
two  outs  de  points,  then  place  a  jelly  cake  plate  close  up  to  the 
points,  use  a  pencil  and  reverse  the  plate  in  such  a  shape  so  as 
to  get  a  perfect  oval.  The  reader  will  already  catch  on  in 
which  simple  manner  those  designs  are  made.  All  the  rest  of 
this  design  is  made  the  same  as  the  circle. 

ARTISTIC  CAKE  DECORATION. 

The  very  highest  points  in  cake  ornamentation  are  scrolls, 
consoles,  volutes  and  figures,  if  arranged  symmetrically.  It  is 
a  well  known  fact  that  even  our  experts  are  unable  to  produce 
a  perfect  design  of  scroll  ornamentation.  With  the  stamps  for 
cake  ornamentation  a  beg'nner  can  make  the  most  perfect  de- 
sign which  an  expert  in  the  t'ade  would  not  be  able  to  touch. 
Directions  for  using  these  stamps  will  be  found  on  another 
page  of  this  book. 


ORNAMENTAL   CONFECTIONERY. 

FOR   BEGINNERS. 
THE  CIRCLEi 


Flat  Cake  Designs* 


THE   ART    OF    BAKING. 


OCTAGOM 


Flat  Cake  Designs. 


10 


ORNAMENTAL    CONFECTIONERY. 


THE  HEXAGON 


Flat  Cake  Designs* 


THE.  ART    OF    BAKING. 


11 


flat  Cake  Designs. 


ORNAMENTAL   CONFECTIONERY. 


flat  Cake  Designs* 


THE   ART    OF    UAKING. 


13 


Flat  Cake  Dcsins. 


ORNAMENTAL   CONFECTIONERY. 


Flat  Cake  Designs. 


THE    ART    OP    BAKING. 


15 


Flat  Cake  Designs. 


ORNAMENTAL   CONFECTIONERY. 


Flat  Cake  Designs. 


THE   ART    OF  BAKING. 


17 


Flat  Cake  Designs* 


18  ORNAMENTAL    CONFECTIONERY. 


Flat  Cake  Designs. 


THE    ART    OF     P.  A  KING. 


19 


Flat  Cake  Designs. 


ORNAMENTAL  CONFECTIONERY. 


THE    ART    OF    BAKING. 


Block  House* 


Star  Cake  Desisnu 


ORNAMENTAL   CONFECTIONERY. 


Borders. 


THE    ART    OF    BAKING,  23 


Borders. 


24 


ORNAMENTAL    CONFECTIONERY, 


Borders. 


THE   ART    OF    BAKING.  25 


Borders. 


ORNAMENTAL   CONFECTIONERY 


H 


THE    ART    OF    BAKING. 


$tfai}. 


i^Iade  of  Macaroon 


ORNAMENTAL  CONFECTIONERY. 


Roneat  Temple. 


THE  ART  OF  BAKING: 


29 


HOW  TO  USE  OUR  CARDBOARD 
PATTERNS. 


Flower  Mails,  50  cents  per  dozen.      Ornamenting  paper,  1  cent  per  sheet. 

Please  study  the  white  dots  on  this  engraving.  The  fields 
of  this  star  may  be  filled  with  jelly  of  different  colors  and  the 
netting  placed  on  top  of  jelly. 


30 


ORNAMENTAL    CONFECTIONERY. 


ILLUSTRATIONS.       ,      , 

No.  i.     Hold  the  knife  steady  and  turn  the  cake. 

No.  2  shows  how  to  m*ke  a  proper  paper  cornet. 

No.  3  shows  how  to  make  roses.  First  put  a  star  in  the 
center  of  the  nail  head,  then  add  the  leaves  as  shown  in  cut. 
The  trick  of  making  roses  lies  in  the  turning  of  the  nail. 


THE    ART    OF    BAKING. 


31 


ILLUSTRATIONS. 

i,  2,  3  and  4  shows  how  the  rose  is  made.     5,  6,  7  and  8 
shows  how  the  Narcissus  the  Dahlia  and  the  Pansy  is  made. 


3 


How  the  Different  Flowers  are  Made. 


For  drying  the  flowers,  place  the  na  Is  in  a  pan  of  granulated 
sugar,  or  coarse  corn  meal;  or  a  board  with  little  holes  bored 
into  it  may  be  used.  Paper  cornets  with  and  without  tubes  are 
generally  used  for  making  flowers. 


32  ORNAMENTAL    CONFECTIONERY. 


HOW  TO  MAKE  THE  ROSE. 

Beside  a  well  beaten  icing  it  is  necessary  to  have  a  fine  set 
of  tubes,  about  two  dozen  of  flower  nails,  some  ornamenting 
paper  and  a  flat  pan  filled  with  granulated  sugar  or  corn  meal. 

The  first  operation  is  to  put  a  star  in  centre  of  about  one 
dozen  flower  nails,  this  is  done  to  give  them  a  little  chance  to 
dry,  so  that  they  will  stand  the  resistance  of  the  second  opera- 
tion of  the  rose  tube;  next  take  your  paper  cornet  with  the  rose 
tube  inserted  in  the  right  hand  and  the  flower  nail  in  the  left 
hand,  and  as  you  press  the  cornet  you  will  find  the  icing  curl 
round  as  seen  in  the  illustration  No.  i,  turn  the  nail  round  at 
the  same  time  you  press  the  cornet,  and  as  you  coil  the  ribbon 
of  icing  be  careful  to  keep  the  centre  open  and  not  allow  it  to 
look  too  solid  (Fig.  2  shows  how  the  centre  is  raised  for  large 
roses);  this  is  the  second  operation,  say  on  about  a  dozen  nails, 
then  pick  up  the  first  one,  which  had  a  chance  to  dry  a  little, 
and  put  on  the  loose  leaves  in  a  circular  twist  motion  by  hav- 
ing the  convex  side  of  the  tube  facing  the  nail  head,  as  shown 
in  Figs.  3  and  4;  in  this  way  continue. 

Figure  5,  6,  7  and  8,  shows  how  the  Narcissus,  the  Dahlia 
and  the  Pansy  are  made;  the  illustrations  explain  themselves 
and  the  reader  will  know  by  this  time  how  to  go  to  work. 

Flower  Tubes,  One  Dollar  per  dczen. 

Flower  Nails,  Fifty  Cents  per  dozen. 

Ornamenting  Paper,  One  Cent  per  sheet. 


THE    ART    OF  BAKING. 


A  Variety  of  fancy  Kisses. 


ORNAMENTAL   CONFECTIONERY, 


A  Variety  of  Fancy  Kisses. 


THE    ART    OF    BAKING. 


A  Variety  of  Fancy  Kisses* 


ORNAMENTAL  CONFECTIONERY. 


THE    ART   OF    BAKING. 


37 


Hat  and  Elevated  Cake  Designs. 


38 


ORNAMENTAL   CONFECTIONERY, 


Flat  Cake  Designs. 


THE   ART   Of  BAKING. 


39 


Borders. 


ORNAMENTAL   CONFECTIONERY. 


THE    ART    OF    BAKING. 


41 


Border*, 


ORNAMENTAL   CONFECTIONERY, 


ami  Bordci*. 


THE    ART    OF    BAKING. 


43 


flat  Cake 


ORNAMENTAL  CONFECTIONERY. 


Flat  Cake  Design  and  Gothic 


THE  ART    OF    BAKING. 


45 


FUt  Cake  Desigt*  etc* 


ORNAMENTAL    CONFECTIONERY. 


Flat  Cake  Designs. 


THE  ART   OF   BAKING. 


Flat  Cake  Deslru. 


48 


ORNAMENTAL   CONFECTIONERY. 


Flat  Cake  Designs. 


THE   ART    OF    BAKING. 


49 


Flat  Cake  Designs. 


60  ORNAMENTAL   CONFECTIONERY- 


Flat  Cake  Dcslens. 


THE    ART    OF    BAKING. 


51 


Plat  Cake  De&lns. 


64 


ORNAMENTAL   CONFECTIONERY. 


flat  Cake  Designs* 


THE    ART    OF    BAKING. 


Flat  Cake  Designs. 


ORNAMENTAL   CONFECTIONERY. 


Flat  Cake  Designs. 


THE  ART   OF   BAKING. 


flat  Cake  Destea  and  Borders. 


ORNAMENTAL  CONFECTIONERY. 


Flat  Cake  Design,  Macaroon  Pyramid,  Etc. 


THE   ART    OF    BAKING. 


Muster  und  Vorlaneen  /urn 


60 


ORNAMENTAL   CONFECTIONERY. 


flat  and  Elevated  Cake  Designs. 


THE    ART    OF    BAKING. 


61 


Flat  Cake  Designs. 


G2 


ORNAMENTAL    CONFECTIONERY. 


Flat  Cake  Designs, 


THE   ART    OF    BAKING. 


Flat  Cake  Designs. 


64 


ORNAMENTAL  CONFECTIONERY. 


Designs  for  Wedding  Cakes  and  a  Gothic  Temple  made  of  Royal  Icing. 


THE    ART    OF    BAKING. 


65 


Will  man  diesen  Aufsatz  durchsichtig  haben,  so  legt  man  mehrere 
Macaronen  zwischen  die  Ringe. 


ORNAMENTAL  CONFECTIONERY. 


Designs  for  Wedding  Cakes  and  a  Gothic  Temple  made  of  Royal  Icto?. 


THE    ART    OF    BAKING. 


Will  man  diesen  Aufsatz  durchsichtig  haben,  so  legt  man  mehrere 
Macaronen  zwischen  die  Ringe. 


ORNAMENTAL    CONFECTIONERY. 


Fischer-Haus. 

Die  SchnBrkel  macht  man  aus  fester  Macaroncn-Masse,  das  Hatrschen 

von  Glasur  oder  Traganth,  das  VVasser  stcllt  man  durch 

Spiegelglas  her. 


THE    ART    OF    BAKING. 


67 


Fall-Horn. 


68 


ORNAMENTAL   CONFECTIONERY. 


f 


•Afctcarone/i  - 


Macaroon  Pyramid. 


THE  ART  OP   BAKING.  69 


CroQuant-Aufsatz. 


70 


ORNAMENTAL   CONFECTIONERY. 


Croquant-Tempd. 


THE  .ART   OF  BAKING. 


71 


Tra?antf!-Aufsatz« 


ORNAMENTAL   CONFECTIONERY. 


Nouffat-Kapcllc, 


THE    ART    OF   BAKING, 


ORNAMENTAL  CONFECTIONERY. 


THE   ART    OF    BAKING. 


ORNAMENTAL  CONFECTIONERY. 


THE  ART   OF    BAKING. 


7? 


ORNAMENTAL    CONFECTIONERY. 


THE   ART    OF    BAKING. 


79 


80 


ORNAMENTAL   CONFECTIONERY. 


THE  ART    OF    BAKING. 


81 


82  ORNAMENTAL   CONFECTIONERY. 


Nonfat-Temple.     Croquant-AufsaU. 


THE  ART  OF  BAKIMG. 


83 


Grundrisse  des  Croquant-Aufsatzes  auf  vorhergehender  Scite  in 
y<>  der  natiirlichen  Grosse. 


ORNAMENTAL  CONFECTIONERY. 


THE  ART  OF  BAKING. 


85 


.^^^U^gJUaL^kJULd!^^ 


a 


^,8 


Flf. 


86 


ORNAMENTAL    CONFECTIONERY. 


.  3*    'Hie  dome  could  be  made  In  one  piece  by  using  a  suitable  bowl. 


THE   ART  OF   BAKING. 


87 


Flaffie  d*>s  unfern  fCranxes 


?.  4. 

Make  8  of  each  as  explained  in  directions. 


r 


m 

a 


Designs  for  Fancy  Cakes. 

No.  I. — For  the  moulded  pieces,  avoid  the  crust  parts  of 
trimmings.  Now  pass  a  desired  quantity  through  a  fairly  coarse 
sieve,  say  quarter-inch  mesh.  Heat  some  strawberry,  rasp- 
berry, or  pineapple  syrup,  or  boil  some  apple  juice,  as  for  apple 
jelly,  only  not  quite  so  strong,  and  saturate  your  crumbs  slightly, 
using  about  i  pt  of  liquid  to  about  2  Ibs  of  crumbs,  over  which 
may  have  been  previously  sprinkled  a  little  brandy,  rum,  mar- 
aschino or  some  other  fancy  cordial.  By  all  means,  don't 
work  your  combination  too  much,  lest  you  turn  it  into  a  pasty 
substance,  which  would  be  unfit  for  use;  simply  get  it  so  that 
it  practically  takes  form  when  worked  into  shape. 

No.  II. — Soak  2  Ibs  of  crumbs  with  }  pt  of  sherry,  i  gill  of 
rose  or  orange-flower  water,  and  one  cup  of  milk  or  cream 


THE  ART   OF   BAKING.  89 

Next,  stir  2  Ibs  of  sugar,  if  Ib  of  butter,  creamed;  gradually 
add  1 8  whites  of  eggs  and  8  yolks;  beat  the  whites  of  the  eggs 
to  a  stiff  froth;  add  a  pinch  of  mace,  a  pinch  of  ground  carda- 
mom, half  a  teaspoonful  of  cinnamon,  and  a  little  lemon  or 
orange  juice;  then  add  the  soaked  crumbs,  and,  last,  ij  Ib  flour. 
This  is  for  a  sheet  cake,  to  be  cut  up.  Into  a  part  of  it  may 
be  put  a  proportionate  quantity  of  melted  chocolate,  or  some 
may  be  tinted  a  light  red. 

No.  III. — JUMBLE  CAKE. — Grind  J  Ib  of  roasted  almonds 
with  one  cup  of  miik;  add  a  good  pinch  of  soda.  Now  pass 
i  IS  of  crumbs  through  a  coarse  Jlour  sieve.  Next,  stir  i  Ib  of 
sugar,  14  oz  of  butter,  creamed;  gradually  add  18  yolks.  Now 
add  your  ground  almonds,  next  ij  Ib  flour,  and,  last,  the  fine 
crumbs. 

No.  IV. — Take  3  Ibs  of  sugar,  3  Ibs  of  butter,  4  Ibs  of  flour, 
3!  Ibs  of  crumbs,  i  pt  of  molasses  or  honey,  J  pt  of  milk,  J  pt 
of  brandy  or  rum,  i  j  pt  of  yolks,  i  teaspoonful  of  cloves,  2  tea- 
spoonfuls  of  allspice,  3  teaspoonfuls  of  cinnamon,  2  grated  nut- 
megs, and  |  teaspoonful  of  s"»da.  Soak  the  crumbs  about  half 
an  hour  before  using  with  the  milk,  rum  and  molasses,  also, 
mix  in  the  yolks.  Stir  the  butter  and  sugar  light,  add  the 
crumbs,  and,  last,  the  flour.  If  desirable,  i  Ib  of  browned  and 
ground  almonds  can  be  added  to  this  mixture,  which  will  tend 
to  improve  its  flavor  very  much.  This  dough  should  be  placed 
in  a  cool  place  for  some  time  before  using  it. 


A  RICH  NUT  FILLING. — Grind  in  a  mortar  i  Ib  of  wal- 
nuts, J  Ib  of  almonds,  with  ij  pt  of  milk  or  cream;  add 
i  J  Ib  of  sugar  and  a  glass  of  rum  or  brandy.  Now  take  this 
and  roast  it,  stirring  constantly  over  the  fire  until  it  gets  to  a 
stout  paste,  then  put  aside  to  cool  for  future  use.  Filberts, 
chestnuts  and  roasted  almonds  may  be  done  in  the  same  way. 
When  too  stout,  thin  down  with  syrup  or  cordial. 


The  pieces  numbered  from  i  to  10  (see  design)  are  of 
composition  No.  I.  They  are  moulded  by  hand  about  the  size 
of  a  pigeon's  egg,  so  that  about  12  to  15  goes  to  a  pound  when 
done;  into  each  is  put  a  small  quantity  of  some  kind  of  jelly  or 
marmalade,  or  some  niitfilling,  like,  for  instance,  the  chestnut 
potato  and  croquette.  Fondant  icing  is  the  best  kind  of  ma- 
terial to  coat  these  with. 


90  ORNAMENTAL  CONFECTIONERY. 


Nos.  i,  2,  3  (see  design)  are  done  in  vanilla;  when  dry, 
tint  cne  side  of  them  a  litile  with  dry  carmine  and  starch  mix- 
ture, applied  with  a  small  ball  of  cotton  wadding;  insert  a  whole 
clove  into  the  blossom  side  of  apple  and  pear,  and  a  stem  cut 
from  orange  peel  or  citron;  for  the  peach  the  frosting  may  be 
a  little  light  yellow. 

No-  4. — Strawberry;  use  a  bright  red  icing  flavored  with 
strawberry  juice;  the  bud  and  stem  for  this  fruit  can  be  bought 
from  any  supply  firm  for  $i  a  1,000.  The  chestnut  is  filled 
with  nut  filling  and  coated  with  chocolate  frosting  of  a  light 
shade;  when  dry,  brush  the  end  over  with  syrup,  and  dip  into 
a  mixture  of  ground  chocolate  and  powdered  sugar.  For  the 
carrot  the  icing  should  be  of  an  orange  color;  the  greens  may 
be  drawn  with  a  small  leaf  tube,  of  very  stiff  green  royal  icing. 

No  7. — The  potato;  instead  of  frosting,  coat  it  with  thin, 
warm  macaroon  paste,  applied  very  sparingly;  then  roll  it  into 
the  ground  chocolate  and  sugar  dust;  then  insert  here  and  there 
sprouts  which  are  cut  from  fresh  blanched  almonds. 

Frost  No.  8  with  a  yellow  lemon  or  pineapple  frosting. 

No.  9. — Fill  with  orange  marmalade  and  coat  with  a  light 
pistachio  icing  of  a  light  green  shade;  insert  a  stem. 

No.  10. — Fill  with  a  nut  filling;  coat  it  with  currant  or 
apricot  jelly,  and  roll  into  lightly-browned  and  crushed  maca- 
roon dust.  This  will  give  it  a  perfect  appearance  of  a  croquette 

Nos.  ii  and  12  are  made  from  the  sheet  mixture  No.  II 
set  together  with  jelly,  and  cut  out  with  a  cutter  or  knife,  and 
each  frosted  over  individually  and  garnished  in  an  appropriate 
shape. 

No.  13. — Either  model  top  part  from  first  mixture,  or  use 
the  second  recipe,  and  bake  it  in  small  Madelein  moulds;  then 
fill  with  jelly  and  set  upon  bottoms  which  have  been  baked 
separately;  cut  out  with  an  oval  cutter  from  following  recipe: 

No.  VI. — Mix  i  Ib  sugar  with  if  Ib  well- washed  butter, 
not  very  light;  add  12  yolks,  \  cup  milk,  pinch  of  bicarbonate 


THE  ART  OF  BAKING.  01 

soda,  pinch  of  cinnamon,  pinch  of  nutmeg,  and  pinch  of  ground 
cardamom;  now  incorporate  3  Ibs  of  flour;  don't  work  your 
dough  too  much,  but  set  it  in  a  cool  place  a  good  while  before 
using.  This  serves  as  an  excellent  bottom  part  for  similar 
small  cakes. 

Finish  No.  13  by  frosting  it  with  a  nice  coffee  frosting; 
sprinkle  over  each  a  pinch  of  browned  and  chopped  almonds. 

No.  14  — Dress  these  rakes  up  from  mixture  No.  Ill  with 
a  lady-finger  tube,  on  greased  and  floured  baking  tins;  wash 
over  with  egg  with  a  soft  brush,  and  sprinkle  either  with  shreded 
almonds  or  pignolia  nuts;  bake  in  a  warm  oven;  when  taken  out 
dust  with  sugar  dredger. 

No.  15. — Take  a  half  inch  sheet  of  No.  II  mixture,  fill  with 
raspberry  marmalade,  cut  in  strips  ij  inch  wide,  and  set  on 
the  edges  J  inch  thick  marzipan  strips  or  reliable  macaroon 
paste,  whic^i  is  then  ribbed  with  a  paste  pincer;  then  shove 
these  strips  in  a  hot  oven  so  as  to  lightly  brown  the  marzipan, 
which  is  then  gummed  over  with  a  brush,  and  the  inner  space 
is  filled  out  with  tart  lemon  juice  icing,  which  should  be  quite 
stiff. 

No.  1 6. — Between  two  thin,  white  layers  of  mixture  No.  II 
a  filling  similar  to  No.  I  is  put  in,  only  the  crumbs  are  supposed 
to  be  from  dark  fruit  or  wedding  cake,  with  a  small  share  of 
crushed  macaroons  and  walnuts;  put  this  under  pressure  for 
one  or  two  hours;  then  cut  these  into  narrow  strips;  frost  with 
a  raspberry  frosting,  and  garnish  with  a  red  cherry  and  two 
sprays  of  almonds  or  angelique. 

No.  17. — Cut  out  and  bake  some  scalloped  bottoms  from 
mixture  No.  VI.  Put  some  kind  of  nut  filling  on  it,  mount  it 
with  a  disc  of  the  light  sheet  and  cap  it  with  a  small  macaroon, 
and  frost  the  whole  with  a  very  thin  but  lukewarm  vanilia  icing. 
Decorate  with  a  small  red  icing  top  and  a  silver  bead. 

No.  1 8. — Cut  I  or  \  inch  strips  of  three  different  colored 
sheets  of  No.  II  mixture;  coat  one  side  of  them  lightly  with 
currant  jelly  and  set  them  together  as  indicated.  Now  roll 
out  a  sheet  of  marzipan  or  macaroon  paste,  converted  to  similar 
material^  coat  the  four  surfaces  of  cake  nl so  with  a  thin  layer 
of  jelly,  and  envelope  it  with  the  marzipan;  now  cut  small 


92  ORNAMENTAL    CONFECTIONERY. 

squares,  J  inch  in  thickness,  and  frost  over  the  surface  with  a 
thin  coat  af  maraschino  frosting. 

No.  19.  —Form  little  pyramids  of  composition  No.  I. 
Frost  these  with  pistachio  icing,  sprinkle  over  with  even-chop- 
ped almonds  or  filberts.  Now  bake  on  thin  bottoms,  of  mix- 
ture No.  VI,  rings  dressed  with  small  lady-finger  tube  of  mix- 
ture No.  III.  Sprinkle  these  over  with  granulated  sugar  and 
b-ke  in  a  pretty  warm  oven.  When  done,  place  a  little  nut- 
filling  into  ihe  centre  of  each  and  mount  with  the  pistachio- 
iced  pyramids. 

Nos.  20  to  25  are  made  of  mixture  No.  IV,  rolled  out 
about  |-  of  an  inch  thick,  washed  over,  when  cut  with  the 
respective  cutters,  with  egg,  and  either  dusted  with  granu- 
lated sugar  or  fine-chopped  almonds,  or  trimmed  up  with 
half  almonds  and  round  discs  of  citron.  Desiccated  cocoa- 
nut  is  a  handy  substitute  for  almonds.  A  dent  may  be  made 
in  some  with  the  point  of  the  finger,  into  which  is  put  a  little 
raspberry  preserves,  which  is  baked  with  the  cakes. 

Nos.  26  to  30. — These  cakes  are  all  baked  on  bottoms 
made  of  mixture  No.  VI.  No.  26  and  29  are  made  in  long 
strips,  and  cat  to  suitable  size  after  being  baked.  Mixture 
No.  Ill  is  forced  through  medium  star  tube,  either  with  aid 
of  a  bag  or  the  regular  jumble  machine.  The  creases  are 
then  filled  out,  as  well  as  the  interior,  of  individual  cakes, 
with  some  kind  of  jelly  and  fancy  frosting,  and  garnished  up 
a  little,  as  shown  in  sketch. 

The  recipes  for  these  cakes  may  puzzle  some  a  little,  but 
after  a  fair  trial  they  will  prove  themselves  a  valuable  acqui- 
siton  both  from  an  economical  and  palatable  point  of  view. 
A  little  hitch  is  always  experienced  with  every  new  recipe, 
and  it  greatly  depends  on  the  practical  knowledge  of  the 
nature  of  the  stock  to  be  handled.  If  things  don't  exactly 
turn  out  as  you  desire,  stop  and  think  where  the  fault  may 
lie,  and  whether  an  improvement  can  be  made  by  adding  or 
leaving  out  something.  Perseverance  is  the  greatest  con- 
queror of  all  seeming  obstacles  or  temporary  mishaps.  If 
you  are  gratified  with  your  own  success  in  what  you  under- 
take, you  certainly  reap  your  merits  from  your  employer;  or, 
if  you  are  in  business,  from  the  patrons  of  your  establish- 
ment 


THE  ART  OF   BAKING. 


93 


Bow  Scrolls  nay  be  Worked  Out. 


ooooooooocooooooooo 


CATALOGUE  AND  PRICE  LIST 


H.  HUEQ  &  co. 

MANUFACTURERS  OP 

PATENT 

Tools  for  Bakers, 
Confectioners 

...and... 

Decorators, 


CORNER  THOMSON  AVE.  and  L.  I.  R.  R. 

One  Block  from  Court  House, 

LONG  ISLAND  CITY,  N.  Y. 


To  our  Customers  and  the  Trade. 


In  presenting  our  revised  catalogue  we  wish  to 
call  your  attention  to  the  steady  growth  of  our 
business,  as  a  guarantee  of  our  reliability.  In 
order  to  meet  the  increasing  demand  for  our 
goods  we  have  been  obliged  to  gradually  enlarge 
our  plant  to  its  present  capacity,  and  are  now  in 
a  position  to  fill  all  orders  without  delay. 

We  make  a  specialty  of  seamless  ornamenting 
tubes  of  which  we  keep  never  less  than  100,000 
in  stock.  They  are  cut  and  bent  with  special 
tools  and  machinery,  and  are  the  only  machine- 
made  tubes  in  existence.  They  are  now  used  all 
over  the  world  and  give  thorough  satisfaction. 
Our  best  thanks  are  due  to  those  who  have 
favored  us  in  the  past,  and  our  earnest  endeavors 
will  be  to  retain  their  confidence  in  the  future. 

H.   HUEG  &  Co. 


IMPORTANT  NOTICE. 

Referring  to  infringements  upon  H.  Hueg's  patents. 

No.  473»464,        No.  538,045,        No.  534,106, 

"    554,273,  "    560,718,  «    560,719, 

"      87,543,  «      42,786,  «      24,189, 

*   542,338.  "      25,792,  «     35433 


H.    HUEG    &    COMPANY, 


THE   STANDARD    CAKE    FILLER, 

Guaranteed  the  Best. 

For  filling  cream  cakes,  corn  starch  puffs,  eclaires,  dough- 
nuts, buns,  pastry,  cream  rolls  and  all  kinds  of  tartlets,  patty 
pans,  fancy,  lunch  and  corn  cake  pans,  with  cream,  jelly  or 
dough. 

<<  It  Outlasts  Them  All." 

The  Reasons  Why  ? 

1.  Unsurpassed   for    simplicity 
and  durability. 

2.  All  parts  are  TINNED,  there- 
fore they  cannot  rust  nor  soil. 

3.  No    complicated    breakable 
casting's  sticking  out. 

4.  No  tin   washers   which   are 
liable  to  rust,  no  complicated  valves. 

5.  No    handles,   springs,    nor 
thumb  screws  in  your  way. 

6.  No   taking   apart,  no   fitting 
nor  screwing. 

7.  Our    Filler  is    built  on  the 
pump  system. 

8.  Cast  in  one  piece,  it  is  im- 
possible to  get  out  of  repair. 

9.  It  can  be  gauged  to  fill  any 
quantity. 

10.  Will  fill  thick,  thin,  cold  or 
hot  material. 

11.  A    child    can    operate  the 
machine  to  perfection. 

12.  All  parts  are  interchangeable  and  can  be  duplicated. 

13.  It  is  the  only  Filler  with  a  perfect  gauge. 

14.  No  taking  apart  when  cleaning,  all  that  is  necessary  is  to 
pump  the  water  through  with  force.  Price,  $5.00. 

NOTE — We  either  make  our  fillers  of  all  iron  or  of  all  tin; 
so  whenever  you  see  a  tin  hopper  soldered  onto  a  cast  iron 
foot,  make  up  your  mind  that  it  will  not  last,  any  mechan'ft 
will  tell  you  that  solder  will  not  stick  to  cast-iron  any  length  of 
time. 

"  Merit  the  Basis  of  Honorable  Success." 


LONG    ISLAND    CITY,    N.    Y.  5 

IMPROVED    PATENT    CAKE    FILLER. 

This  machine  is  made  of  heavy 
tin  with  cast-iron  trimmings ;  it 
is  made  on  the  same  style  as 
our  "Standard,"  will  work  just 
as  well,  but  will  not  last  as 
long;  15,000  fillers  have  been  sold 
within  the  past  ten  years.  They 
are  now  in  use  all  over  the  world. 
This  machine  is  very  light,  easy  to 
clean  and  to  handle.  During  the 
hot  weather  it  may  be  kept  in  a 
refrigerator  so  the  cake  can  be 
filled  with  ice  cold  cream  while  the 
buyer  waits  for  them.  Many 

bakers   made  their  fortunes  by  following  such   simple  ideas. 

Price,  $2.50. 

For  filling  Marsh  ma  How  we  make  this  Filler  extra  large  ; 

it  is  now  in  use  in  most  of  the  cracker  bakeries.     Price,  $5.00. 


THE    HANDY    ROCK   CAKE    STAMP. 

This  little  stamp  is  a  great  time  and 
labor  saver,  it  makes  the  cakes  all  alike} 
uniform  and  prevents  burnt  edges;  it  does 
away  with  the  fork,  and  is  invaluable  to  any 
bake  shop. 


Sent  by  express, 
"     "   mail, 


25  cents. 
.     30     " 
"This  age  demands  practical  men." 


H.    HUEG    &    COMPANY, 

IMPROVED  CANDY  FUNNEL. 


This  Funnel  has  been  on  the 
market  for  the  past  five  years. 
It  is  made  of  heavy  electro- 
plated tin,  and  works  by  a  spiral 
spring;  there  is  no  stick  needed 
in  its  operation.  Over  10,000 
we  have  sold,  and  not  a  single 
complaint  entered  our  office. 
This  Funnel  originally  was  intended  for  confectioners  only, 
but  lately  it  found  its  way  into  restaurants  and  hotels  for  lay- 
ing out  griddle,  wheat  and  buckwheat  cakes ;  for  hot  plates  in 
show  windows,  it  is  invaluable.  Price,  $1.50. 


PIE    STAMP. 

This  is  the  most  convenient  Stamp; 
does  not  only  stamp  the  initials  on  pies, 
it  also  punctures  the  cover  to  let  the 
steam  of  the  fill  ing  escape  freely,  which 
prevents  running  out.  No  trouble 
in  selecting  pus  when  this  Stamp  is 
used,  as  it  shows  the  letter  very  plain. 

Send  by  express,        .         .       25  cents. 
"     "    mail.        .        .        .    30     " 

"We  are  originators  wot  copyists." 


LONG    ISLAND    CITY,   N.   Y. 


IMPROVED  ORNAMENTING  SYRINGE. 


This  illustration  shows  the  simplicity  of 
our  New  Ornamenting  Syringe.  The  rea- 
sons why  it  should  be  in  every  bakery, 
hotel  and  confectionery: 

1.  No    soiling    of    hands    in    filling    or 
changing  tubes. 

2.  No  loss  of  time   in  taking  out   the 
plunger. 

3.  Our  Syringe  is  filled  from  the  bottom. 

4.  It  works  clean,  is  very  light  and  easy 
to  handle. 

5.  All  parts  are  interchangeable  and  can 
be  duplicated. 

6.  It  outlasts  thousands  of  rubber  bags 
and  bulbs. 

7.  It    is    electro-plated,   japanned    and 
tinned. 

8.  It  is  an  ornament  as  well  as  an  article 
of  necessity. 

9.  It  is  very  easy  to  clean,  no  taking 
apart. 

id.  The  extremely  moderate  price  places 
it  within  the  reach  of  all. 

The  Syringe,  only          .          $1.50 

With  o  e  dozen  electro-plated 
brass  tubes,  .  .  .  2.50 

With  two  dozen  electro-plated 
brass  tubes,  .  .  .  3.00 

Book  of  designs  free  with  the  above. 


With  this  syringe  we  generally  send  an  assortment  of  tubes 
mostly  used  by  bakers,  but  they  may  be  selected  from  our  en- 
gravings, which  you  will  find  on  another  page  of  this  book,  and 
crdered  by  the  number. 

"We  never  know  the  worth  of  water  till  the  well  is 

dry." 


H.   HUEG    &    COMPANY, 


CONTENTS : 

12  ELECTRO  PLATED  SCREW  TUBES. 
I  ELECTRO  PLATED  BAG  SCREW, 

No.  2  RUBBER  BAQ, 
I  BOOK  OF  DESIGNS  AND  RECIPES. 


CONTENTS: 

ONE  LARQE  CANVAS  BAQ 
ONE  BAG  SCREW 
SIX  JUMBLE  TUBES.  Assorted  and 
ONE  BAKERS  RECIPE  BOOK. 


"Truth  has  always  a  fast  bottom." 


LONG    ISLAND    CITY,   N.  Y. 


THE  "BOSS"  ORNAMENTOR. 


This  well-known   tool    is  the   old    favorite   of   which  we 
have  sold  an  endless  number.     It  consists  of: 
One  Rubber  Bag  Number  2, 
One  Electro-plated  Bag  Screw, 
Twelve  Electro-plated  Patent  Screw  Tubes, 
One  Book  of  Designs  and  Recipes. 

Price,  $1.50. 

With  this  tool  we  furnish  our  regular  set  of  assorted 
tubes  generally  u  ed  for  cake  decoration;  but  the  tubes  may, 
be  selected  from  our  engraving  and  ordered  by  the  number. 

"It  is  never  too  late  to  learn." 


10 


H.    HUEG    &    COMPANY, 


THE  SCROLL  MOULD. 

Is  a  new  and  ingenious 
invention  by  the  aid  of 
which  any  person  can  make 
a  large  variety  of  the  most 
beautiful  show  pieces  or 
ornaments  for  show  win- 
dows which  formerly  re- 
qu  red  skilled  workmen 
long  months  of  study  and 
preparations. 

At  the  same  time  its  ac- 
curacy, convenience  and 
the  very  short  time  in  which 
show  pieces  can  be  made, 
render  it  of  practical  benefit 
to  the  trade. 

There  is  no  better  adver- 
tising than  a  handsome 
show  piece  in  your  own 
window.  The  size  of  mould 

is  10  x  14,  and  is  made  of  nickel-plated  iron,  therefore  it  can 
be  used  fcr  casting  and  moulding  as  well  as  baking. 

The  most  attractiveornament  can  be  made  out  of  caramel 
of  different  colors,  a1  so  out  of  nougat,  tragant  paste,  gelatine 
paste,  macaroon,  sponge  cake,  plaster  paris,  etc. 

DIRECTIONS — If  this  mould  is  used  for  baking  it  should  be 
greased  with  lard;  if  used  for  plaster  paris  it  must  be  greased 
with  sweet  oil;  for  tragant  and  gelatine  paste  no  greasing  is 
required.  To  color  plaster  paris,  use  powdered  ochre,  Vene- 
tian red,  metalis,  etc.  For  mixing,  use  warm  water  and 
remove  the  castings  from  the  mou'd  as  soon  as  hard  enough  to 
handle,  which  takes  about  half  an  hour.  When  all  the  pieces 
are  casted,  moulded  or  baked,  stick  them  together  wi'h  icing 
or  caramel  to  the  desired  shape;  to  give  the  reader  an  idea 
in  which  shapes  the  scrol's  can  be  bought,  we  give  a  few 
designs  on  other  pages  of  this  book. 

Price,  $2.50. 


"Difficulties   like   thieves,  often    disappear  when  we 
face  them." 


LONG    ISLAND    CITY,   N.  Y. 


11 


RING  MOULDS, 


This  mould  is  used  in 
the  same  manner  as  our 
scroll  mould;  with  this 
mould  it  is  an  easy  matter 
to  make  such  as:  pyra- 
mids, bee-hives,  wells, 
fruit  baskets,  flower  bas- 
kets,and  scroll  showpieces. 
Twelve  moulds  make  aset, 
each  one  being  a  trifle  smal- 
ler, this  is  due  to  the  taper 
of  this  kind  of  ornaments. 
The  moulds  are  made  of 
nickel-plated  cast-iron  ard 
can  be  u^ed  for  casting, 
moulding  and  baking. 
Any  size  ornament  (an  1  e 
made  with  these  moulds  from  4  inches  to  4  feet  high,  the 
diameter  also  maybe  reduced  from  8  inches  down  to  2  inches. 

DIRECTIONS — One  filling  of  the  moulds  will  make  an 
ornament  10  inches  high;  2  fillings,  20  inches  high;  3  fillings,  30 
inches  high,  and  so  on. 

FOR  PYRAMIDS — Take  the  largest  ring  and  place  ic  on  a 
lace  paper  covered  cake  stand,  then  take  the  next  size  ring  and 
place  it  on  top  of  the  first  one,  in  this  way  continue  until  you 
get  to  the  top. 

The  lings  can  be  used  either  single  or  doubled,  the  latter 
being  stick  together  with  a  little  icing  in  such  a  shape  that 
they  are  perfectly  round,  like  a  rolling-pin. 

If  transparent  ornaments  are  wanted  small  macaroons 
are  placed  between  the  rings. 

FOR  BEEHIVES — All  one  size  rings  are  used  until  you 
come  to  the  roof,  the  roof  is  then  tapered  of!  with  the  smaller 
rings,  all  these  kinds  of  ornaments  are  decorated  with  sugar 
roses,  flowers,  paper  leaves,  gum  leaves,  icing,  etc. 

A  very  slight  practice  will  enable  anyone  to  improve  and 
invent  similar  designs,  such  as,  flower  baskets, -f-uit  baskets, 
wells,  etc.,  too  numerous  to  mention.  Complete  set,  $2.00. 


"The  mill  cannot  grind  with  the  water  that  is  past,1 


H.   HUEG    &    COMPANY, 


THE  LETTER  AND  FIGURE  MOULD. 


This  handy  mould  contains  the 
full  alphabet,  punctuations  and  fig- 
ures,  the  letters  are  three-quarters 
of  an  inch,  and  the  figures  half  inch 
high  ;  size  of  mould  6  x  3^  inches. 
The  impressions  are  intended  to 
lay  on  top  of  large  cakes  in  shape 
of  thus:  "Happy  New  Year," 
"Merry  Christmas,"  etc. 

DIRECTIONS — Tragant  paste  or 
gelatine  paste  is  generally  pressed 
in  and  cut  even  with  the  mould, 
by  putting  a  little  mucilage  or  mo- 
lasses on  the  end  of  your  forefin- 
ger, the  impressions  can  easily  be 
removed  from  the  mould  by  touch- 
ing them  at  the  back. 

Price,  $1.00. 


PATENT  CHARLOTTE-RUSSE  PANS. 

Advantage  over  old  style. 

No  paper  cups  are  needed,  no  sponge 
cake  sheets  to  be  baked,  no  cutting  nor 
trimming,  no  leakage,  no  waste,  no  lining 
of  paper  cups. 

No  laying  out  with  lady  fingers. 
Simply  fill  the  pans  with  sponge  cake 
mixture,  when  baked  remove  them  from 
the  pans,  and  fill  them  with  whipped  cream. 
The  cake  itself  forms  a  regular  cup  wi  h 
large  hole  in  centre  to  receive  the  cream,  these _  pans  wU  pay 
for  themselves  in  a  very  shoit  time.  These  pans  are  also  used 
for  making  tirabales.  15  cents  each  ;  $1.50  per  dozen. 

"Knowledge  is  Power," 


LONG    ISLAND    CITY,    N. 


13 


PATENT  JUMBLE  APPARATUS. 

Perfection  the  Aim  of  Invention. 

A  handy  tool  for  painters  ami 
decorators  for  making  plain 
and  fancy  rosettes. 

This  tool  is  a  marvel  to 
any  one  interested  in  the 
baking  business;  it  is  aston- 
ishing how  quick  and  easy 
a  variety  of  cakes  can  be 
brought  to  their  proper 
shape  and  size:  Such  as 
jumbles,  French  crullers, 
kisses,  meringues,  maca- 
roon rings,  cream  tartlets, 
etc.  The  goods  made  with 
this  tool  are  seamless,  uni- 
form and  most  beautiful  in 
appearance,  any  p  rson  can 
operate  it  to  perfection. 

Complete  star  machine, 
$1.50.  Complete  plain  ma- 
chine,  $1.50. 


VIENNA  ROLL  STAMP. 

This  stamp  does  away  with  all  the  d'fficu-1- 
ties  of  making  Vienna  rolls,  it  may  also  be 
used  for  hot  cross-buns;  it  is  a  marvel  to  the 
practical  baker. 

DIRECTIONS — For  rolls  :  Stamp  the  rolls 
when  half  proved  and  turn  them  over;  when 
three-quarters  proved  turn  them  back  again, 
wash  over  with  water  and  bake  in  steam  oven. 
For  buns:  Stamp  when  half  proved. 
Sent  by  express,  25  cents;  by  mail,  30  cents. 

"A  small  Spark  makes  a  great  Fire." 


U  H.   HUEG    &    COMPANY, 

ORNAMENTATION  STAMPS. 

These  little  stamps 
enabks  any  person 
to  make  the  most 
difficult  designs 
such  as  scrolls, «  on- 
soles,  valutts,  etc., 
which  formerly  re- 
quired skilled  wrik- 
men  and  long  months  of  study,  they  are  stamped  direct  on  ihe 
cake  and  may  be  used  in  the  same  manner  as  a  rubber  stamp. 
If  used  on  wet  icing  they  should  be  dipped  the  least  bit  in 
corn  starch;  on  dry  icing,  a  pad  or  pencil  may  be  used. 

DIRECTIONS — First  find  the  centre  of  the  cake,  thtn  divide 
the  outer  edge  in  as  many  equal  distances  to  suit  the  selected 
design,  now  stamp  the  cake  in  each  space  on  tcp  and  sidts 
and  follow  the  marks  with  the  suitable  tubes;  an  ornament  or 
a  netting  may  be  placed  in  the  centre  and  a  heavy  border 
around  the  outer  edge  of  the  cake;  a  number  of  different  de- 
signs can  be  made  with  one  stamp,  by  reversing  and  placing 
them  in  different  positions. 

Set  of  fifteen  stamps,  all  different  shapes,  with  book  of 
designs,  $2.50;  Single  stamps,  25  cents. 

Special  stamps  made  to  order  at  the  same  rates.  Send  us 
ten  cents  and  we  will  mail  you  a  book  of  designs,  simply  to 
show  what  beautiful  work  can  be  done  with  the  above  stamps. 


THE  LITTLE   ORNAMENTOR. 

This  tool  is  designed  for  very  fine 
work,  such  as:  Writing,  making  of  roses 
and  fLnvers,  the  ornamentation  of  Easter 
eggs  and  cards,  etc.  It  consists  of  a 
small  rubber  bag  No.  i;  one  bag  screw 
and  six  patent  screw  tubes.  With  this 
tool  we  send  our  finest  tubes  suitable  for 
the  above  work,  if  larger  or  different 
tubes  are  wanted  it  must  be  stated  in  the 
order.  They  may  be  selected  from  our 
engravings  and  ordered  by  the  number, 
$1,00.  Single  tubes  or  bag  screws  10 
cents  each,  or  $1.00  per  dozen. 

Book  of  designs  free  with  above. 

"Seeing  is  Believing," 


LONG    ISLAND    CITY,    N.    Y.  15 

PATENT  RUBBER   BULB. 

For  Relief  Decoration. 


Especially  adapted  for  painters,  decorators  and  relief  work- 
ers. O  r  improved  apparatus  for  relief  decoration,  consist  of 
an  elastic  cylinder,  closed  at  one  end  ;  made  of  pure  India 
rubber,  an  electro-plated  screw  sockrt  is  securely  fastened  at 
its  lower  open  end  to  receive  the  different  ornamenting  tubes. 
This  bulb  will  outlast  dozens  of  the  common  confectioner's 
ba^s;  it  is  filled  from  the  bottom  the  same  as  our  ornamenting 
syringe  ;  any  part  can  be  duplicated  at  a  small  cost.  The  rub- 
ber bulb,  $i  oo.  With  i  dozen  electro  plated  btass  t*.  bes,  $2.00. 
With  2  dozen  electro-plated  brass  tubes,  $2.50.  If  sent  by 
mail,  10  cents  extra. 

Book  of  designs  free  with  above. 


CASE  FRYERS. 


Saucer,   3^    in.;  Oval,   3jx2j  in.;  Diamond,   3^x2 J  in.; 
Cup,  2\  in.     Each  i£  in.  deep. 
Price,  $1.00  each. 

Four  case  fryers,  as  shown  in  cuts,  with  one  interchange- 
able handle,  $2.50. 

"Be  as  careful  of  the  property  of  others  as  you  would 
of  your  owii." 


16 


H.   HUEG  &  COMPANY, 


CARDBOARD  PATTERNS  FOR  CAKE 
DECORATION. 


The  advantage  of  using  these  patterns  is  not  only  by 
drawing  a  pencil  mark  around  its  edges,  but  it  is  mostly  the 
easy  way  in  which  cake  tops  can  be  divided  in  equal  distances; 
this  is  the  most  important  point  in  decorating. 

For  instance: — With  the  above  6-pointed  star  a  cake  can 
be  laid  out  in  2,  3,  4,  6  and  12  points  ;  these  points  are  the 
foundation  from  which  all  designs  are  worked  out.  Say  2 
opposite  points  in  an  oval,  3  points  in  a  triangle  (take  every 
other  point),  4  points  in  a  diamond  (take  two  inside  and  two 
outside  points),  6  points  in  a  hexagon,  12  points  in  a  6-pointed 
star.  Ail  other  patterns  are  used  in  a  similar  way,  after  a  lit- 
tle practice  the  reader  will  find  that  he  cannot  be  without  them. 
Printed  directions  will  be  furnished  with  every  set. 

Set  of  six  cardboard   patterns,  assorted  and   regular  size. 
Price  50  cents. 


LONG    ISLAND    CITY,   N.   V. 


BRASS  ORNAMENTING  TUBES. 


MMAAAAAA 


These  Tubes  are  seamless  and  without  screw,  and  are  not 
equalled  by  any  in  the  market. 

Price,  $1.00  per  dozen,  or  10  cents  each. 
Book  of  designs  free  with  one  dozen  tubes. 


18  H.    HUEG   &   COMPANY, 

PERFECT  JUMBLE  $ET. 


This  Tool  Consists  of: 

One  large  Canvas  Jumble  Bag. 

One  Bag  Screw  made  of  heavy  brass. 

Six  assorted  and  seamless  Jumble  Tubes  (brass.) 

One  Book  of  Designs  and  Recipes. 

All  packed  solid  in  a  wooden  box,  $r.oo. 

Only  one  Jumble  Bag  required  in  the  shop,  as  each  tube 
will  fit  the  Bag  Screw  and  can  be  changed  instantly  without 
empting  or  cleaning  the  Bag. 

Cake  Cutters. 

All  kinds  of  Cake  Cutters  such  as  Sugar  Cake,  Bolivars, 
Cruller,  Leaf,  New  Year's  Cake,  Oval,  Crescent,  Heart  Cake, 
Round,  Star  and  Square  Cutters,  25  cents  each. 

Shrewsbury  Mould  and  Cutter. 

This  Patent  Tool  will  cut,  crimp  and  finish  a  Shrewsbury 
cake  at  one  operation  and  as  fast  as  sugar  cake  can  be  cut  out; 
have  them  all  perfect  and  uniform,  far  superior  to  hand  work. 
Price,  50  cents. 


LONG    ISLAND    CITY,   N.   Y. 

CARDBOARD  STENCILS   FOR  FANCY 
WAFERS. 


19 


Directions  for  Preparing  and  Using  our  Cardboard 
Stencils. 

How  TO  CUT  THEM. — When  cutting  out  the  stencils  care 
should  be  taken  that  the  in  as  well  as  ihe  outside  edges  are 
nice  and  smooth;  a  sharp  pointed  pen-knife  may  be  used  to 
cut  out  the  center  piece  while  a  pair  of  scissors  will  answer  for 
culling  the  outer  edge;  the  stencils  are  then  ready  for  shaping 
a  variety  of  fancy  wafers. 

How  TO  USE  THEM. — Pla:e  the  stencil  on  a  waxed  or 
lightly  greased  pan,  then  take  a  little  dough  on  the  poin  of  a 
pallet  knife  and  fill  in  the  inner  space  one-sixteenth  inch  thick, 
icpeat  as  often  as  required  and  bake  them  in  a  hot  oven;  as 
soon  as  they  leave  the  ov<  n  they  are  cut  loose  and  bent  into 
the  desired  shape. 

How  TO  ROLL  AND  BEND  THEM. — Nc.  i,  Almond  Wafers, 
are  rolled  over  round  sticks  i  in.  thick  and  6  in.  long.  No.  2, 


20  H.   HUEG    &    COMPANY, 

Turkish  Wafers,  are  rolled  over  round  sticks  f  in.  thick  and  6  in. 
long.  No.  3,  Cornucopias,  are  rolled  over  taper  turnings  i  in. 
th  ck  and  4  in.  long.  No.  4,  St.  Germains,  are  bent  to  a  semi- 
circle on  a  peel  handle  or  rolling-p'n.  Nos.  5,  6  and  7,  are  for 
show  pieces  and  cake  decorations.  They  can  be  bent  into 
almpst  any  shape  ;  an  ogee  moulding  is  generally  used,  but 
they  may  be  bent  into  a  convex,  concave,  square,  circle,  oval, 
etc.,  to  suit  the  selected  design.  These  wafers  are  generally 
ornamented  and  will  be  found  most  useful  for  elevating  cake 
centers.  The  most  attractive  show  pieces  can  be  made  with 
these  wafers  by  simply  sticking  them  together  with  caramel 
or  icing.  Wood  Turnings,  per  dozen  50  cents. 


RECIPES. 

No.  i,  ALMOND  WAFERS. — Mix  i  Ib  almond  paste,  12 
whites,  ij  Ib  sugar,  -J- 1  j  flour,  i  gill  cream,  little  salt  and 
cinnamon. 

No.  2,  TURKISH  WAFERS. — Mix  i  Ib  almond  paste,  6  eggs, 
i  J  Ib  sugar,  5  ozs  corn  starch,  -J  gill  rose  water,  little  salt  and 
nutmeg. 

No.  3,  CORNUCOPIAS. — Mix  i  Ib  almond  paste,  i  Ib  sugar, 
I  pt  yolks,  i  gill  cream,  6  ozs  flour,  little  salt,  cinnamon  and 
vanilla. 

No.  4,  ST.  GERMAINS. — Mix  £  Ib  almond  paste,  J  pt  whites, 
J  Ib  sugar,  2  ozs  fljur,  little  sherry  wine,  salt,  mace  and  cin- 
namon ;  strew  shredded  almond  on  top. 

The  following  recipe  is  used  for  Nos.  5,  6  and  7:  Mix  £  Ib 
almond  paste,  £  Ib  sugar,  2  ozs  flour,  5  whites,  little  water,  salt 
and  cinnamon. 

Complete  set  of  seven  assorted  stencils,  5O  cents. 


LONG    ISLAND    CITY,  N.  Y, 


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LONG    ISLAND   CITY,  N,  Y. 

METAL  STENCILS  FOR  CAKE 
DECORATION. 


Buy  one,  it  will   double  the   sale   of  your   layer  cakes. 
Price,  50  cents. 


H.  HUEG  &  COMPANY, 


PRICE.       .... 
CONTENTS: 

ONE  RUBBER  BAO.  SIZE  No.  ., 
ONE  PAT.  SILVERPLATED  BAG  SCREW. 
SIX  PAT.  SCREW  TUBES.  ASSORTED. 

H.  HUEG  &  CO..  Long  Island  City.  New  York. 


LONG  ISLAND  CITY,  N.  Y. 


Prints  taken  from  some  of  the  Ornamentation  Stamps, 
Complete  set  of  15  assorted  stamps,  with  book  of.instru.c-, 
t  ons,  designs  and  patterns,  all  done upin  a  wooden  box,  $2.50. 


28  H.  HUEQ   &  COMPANY. 

The  following  designs  explain  how  to  use  the*  O  namenta- 
tion  Stamps.  After  you  have  the  prints  it  is  an  easy  matter  to 
trace  them  with  tube  and  bag,  and  finish  them  to  perfection. 


Both  designs  are  made  with  two  stamps,  other  designs 
can  be  made  by  reversing  the  stamps. 

Dots  indicates  spaces  for  roses,  leaves,  etc. 


LONG    ISLAND  CITY.   N.  Y. 


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Dots  indicates  spaces  for  flowers  and  leaves. 
Sample  stamps  will  be  mailed  on  receipt  of  15  cents. 


BO 


H.   HUEG  &  COMPANY, 


Made  with  two  stamps. 
Anybody  can  decorate  a  cake  with  our  ornamentation  stamps. 


LONG   ISLAND  CITY,  N.  Y. 


31 


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these  ornamentation  stamps  by  simply  reversing  and  p'acing 
them  in  other  posi.ion§f 


H.-HUEG  «fe  COMPANY, 


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Price  $2.50. 

The  above  is  the  only  reliable  bakers'  recipe  book  in  exis- 
tence, it  has  been  the  €rst  one  ever  published  in  the  United 
States,  and  is  continually  growing,  it  is  out  in  its  Sixth  Edition. 

WE  GUARANTEE  EVERY  RECIPE  IN  THIS  BOOK. 

Pick  me  up  at  your  leisure  there  may  be  $  $  $  $  inside  for 
you. 

A  WARNING. 

Anyone  intending  to  buy  a  bakers'  recipe  book  should  write  to  us  be- 
cause all  the  recipe  books  ever  published  we  keep  in  stock  and  ready  for 
^h'pment,  but  many  of  them  sailing  unc'er  false  colors,  others  are  made  up 
by  newspaper  men,  hotel  bakers  and  other  men  who  do  not  know  how  a 
bakershop  looks  during  the  night  or  day.  Write  to  us  and  we  will  give  you 
all  the  information  free  of  charge;  we  find  that  th's  is  necessary  as  we  know 
that  many  bakers  have  been  disappointed  by  buying  a  worthless  book. 

A  book  full  of  puddings  and  sauces  will  not  answer  for  the  practical 
baker.  Enclose  a  two  cent  stamp. 


"A  Man  Forewarned  is  Forearmed." 


Id 
S2\l      '» 

'atent  Ornamenting  Tubes, 


*»  fo| 

Thr^d,  $ l.OO  Per  Doz, 


38  H.   HUEG.&  COMPANY, 

PATENT  COTTAGE  STAMP. 

Great  Time  and  Labor  Saver. 
PRICE,    $1.50.  TWO   SIZES. 


DIRECTIONS. 

In  place  of  moulding  the  Cottage  in  six  pieces,  mould  them 
in  one  piece,  place  same  in  pans,  when  half  raised  dust  them 
lightly  with  Rye  flour  and  stamp  with  the, above  tool. 


Patent  Bag  Screw  for  Brass  Ornamenting 

Tubes. 


Complete  outfit,  consisting  of  1 
Bag  Screw,  1  No.  2  Rubber  Bag 
and  12  assorted  Brass  Tubes, 

Price,  1.00. 


Will  mail  this  Bag  Screw  to  any 
address  on  receipt  of  10  cents. 


LONG    ISLAND   CITY     N.    V 


SHREWSBURY  MOULD  AND  CUTTER. 


This  Patent  tool  will  cut,  crimp  and  finish  a  Shrewsbury 
cake  at  one  operation,  and  as  fast  a  Sugar  cake  can  be  cut  out; 
have  them  all  perfect  and  uniform,  far  superior  to  hand  work ; 
For  very  stiff  doughs  this  tool  may  be  used  as  a  mould  by 
simply  unscrewing  the  handle. 

Price,    50  Cents. 


40  H.    HUEG    &    COMPANY, 

COILED  SPRING   CAKES. 

(SPRUNdFEDERN). 


$1.50  Each. 


DIRECTIONS. 

The  above  tool  is  used  in  the  same  man- 
ner as  the  Case  Fryers.  Heat  the  iron  in  the  boiling  grease — 
when  hot,  dip  it  into  the  batter  almost  to  the  upper  edge  and 
back  again  into  the  boiling  grease:  bake  to  a  golden  color — 
knock  the  iron  a  little  and  a  perfect  COILED  SPRING  CAKE 
will  fall  off — turn  them  over  and  dust  them  with  a  mixture  of 
Sugar  and  Cinnamon. 

These  Cakes  can  be  sold  at  i  cent  each  with  90  per  cent 
profit — and  customers  will  be  well  pleased  with  the  large  and 
tasty  Cakes  they  are  getting  for  their  money, 

BATTER — Mix  i^  pound  of  flour,  6  ounces  of  sugar  and  i 
pint  of  milk  in  a  high,  narrow  basin,  add  10  beaten  eggs  and 
mix  thoroughly.  This  batter  can  also  be  used  for  Case  Fryers. 


BAKERS  ATTENTION 

Is  called  to  our  WATER-PROOF  BAGS  for  Marshmallows, 
macaroons  and  all  kinds  of  doughs. 

It  is  the  only  bag  that  will  stand  rough  usage,  will  last  and 
give  absolute  satisfaction. 

All  practcal  bakers  know  that  gi ease,  hot  water, and  stiff 
dough  will  destroy  a  rut  ber  bag  in  a  very  shcrt  time,  often  we 
have  seen  a  rubber  bag  burst  the  first  time  in  use. 

Our  opinion  on  rubber  bags  is  that  the  smaller  sizes,  say  Nos. 
i,  2  and  3,  are  all  right  for  light  icing  work,  but  the  larger  sizes 
are  too  weak,  will  not  stand  the  strain,  peel  off,  Kurst  and  there- 
fore very  expensive. 

TRY  ONE  OF  OUR  WATER-PROOF  BAGS  AND  YOU 

WILL  USE  NO  OTHERS. 

PRICE,  50  CENTS. 


LONG    ISLAND    CITY,    N.    Y.  41 

CONFECTIONERS'  BAGS. 

No.  J,  2,  3,  4,          5,  6, 

Size,         JO-in.,       !3-in,,      J6-in.,      22-in.,    24-in      28-inv 
Price,        20c,         30c.,        40o,         50c,,       60.,         75c. 

All  baker  supply  houses  sell  our  goods,  but  be  sure  and 
ask  for  "Hueg's  Patent  Tools,"  and  take  no  other.  We 
guarantee  our  goods  to  be  the  best  in  the  market.  H.  Hueg  is 
i\  practical  baker  and  confectioner  of  large  experience  and 
understands  the  wants  of  bakers. 

We  would  rather  refund  money  than  allow  dissatisfaction. 

Our  rigid  terms — prepay  or  C.O.D. — will  be  compensated  by 
th  txcellent  quality  and  cheapness  of  goods,  and  quick  de- 
livery. 

Cash  may  be  sent  by  express  or  postal  money  orders,  small 
amounts  in  one  or  two-cent  stamps.  Checks  and  drafts  payable 
to  H.  Hueg  &  Co.,  Long  Island  City,  N.  Y. 

All  goods  ordered  sent  by  mail,  will  be  sent  at  purchaser's 
risk.  Oblige  us  with  yonr  orders  and  you  will  find  we  serve 
you  faithfully. 

Low  prices.        Quick  forwarding.        Excellent  quality. 


42  H.    HUEG    &    COMPANY, 

PRICE   LIST  OF  TRADE  BOOKS. 


For  Bread  and  Cake  Bakers, 

Hueg's  Ornamental  Confectionery  and  The  Art  of  Baking,  352 

pages,  illustrated,  cloth  bound $2.50 

The  Art  of  Baking,  200  pages,  illustrated,  paper  cover.. .    1.50 

Illustrirtes  Cake  and  Conditor  Buch,  1 50  pages i  .00 

Illustrated  Cake  Baker,  90  pages,  paper  cover 50 

Condensed  Treatise  on  the  Art  of  Baking,  90  pages    ...     .50 
Designs  and  Instruction  on  Cake  Decoration,  150  pages, 

paper  cover 50 

"        Book  of  Designs,  100  pages,  paper  cover 10 

Braun's  Perfection  in  Baking,  Hotel  Work,  i oo  pages i.oo 

Deutsch  Amerikanische  Feinbaeckerei,  Hotel  Work i.oo 

Gill's      Complete  Bread,  Cake  and  Cracker  Baker  cloth  bound. .  3.00 

"        Complete  Practical  Ornamentor,  cloth  bound 4.00 

Carroll's  Cake  and  Cracker  Baker,  75  pages,  leather  bound 2.00 

Scribner's  Ice  Cream  and  Cake,  380  pages,  cloth  bound 2.50 

Kings'  Cake  and  Pastry  Baker,  120  pages,  cloth  bound 1.50 

Carl's  Baecker  Recept  Buch,  50  pages,  cloth  bound 50 

Gommez's  Cake  Decoration,  Flower  and  Classic  Piping,  100 pages,  i.oo 
Krackhart's  Illustrirtes  Conditorei  Buch,  70  Colorirte  Tafeln. . . .  4.00 

For  Confectioners. 

Hueg's  Ornamental  Confectionery  and  The  Art  of  Baking,  352 

pages,  cloth  bound .... 2.50 

"       Practical  Confectioner,  1 50  pages,  illustrated 1.50 

Huling's  Notes  on  American  Confectionery,  cloth  bound 2.00 

Hick's  Little  Confectioner,  100  pages,  paper  cover .  .50 

Gill's  Complete  Practical  Confectioner,  cloth  bound 4.00 

For  Stewards,  Chefs  and  Cooks. 

Whitehead's  Stewards'  Hand-Book,  cloth  bound 3.00 

Hotel  Meat  Cooking,  cloth  bound 2.00 

American  Pastry  Cook,  cloth  bound  2.00 

Cooking  for  Profits,  cloth  bound 3.00 

Gill's  Complete  Practical  Pastry  Cook,  cloth  bound 3.00 

Meister's  Vest  Pocket  Pastry  Cook,  leather  bound i.oo 

Fellow  s  Selection  of  Dishes,  cloth  bound   i.oo 

"        Chefs  Reminder,  cloth 'bound i.oo 

Lempke's  Desserts  and  Salads,  cloth  bound 1.50 

Europsan  and  American  Cuisine,  cloth  bound 2.00 

Schultz's  Deutsch  Amerikanisches  Koch  Buch,  cloth  bound 75 

Warren's  Ladies'  Own  Cook  Book,  cloth  bound     75 

The  Handy  Reliable  Cook  Book,  paper  cover 25 

Rottenhofer's  Deutsches  Koch  Buch,  300  illus.,  Gebunden 4.00 

Ranhofer's  The  Epicurean,  1200  pages.  800  illustrations 8.00 

Garrett's  the  Encyclopedia  of  Practical  Cookery 24.00 

Any   of  the  above  books  will  be  sent  on  receipt  of  price  by 
H.  HUEG  &  CO.,  Long  Island  City,  N.  Y. 


LONG    ISLAND    CITY,    N.    Y.  43 

PRICE  LIST  OF  PATENT  TOOLS. 


The  Standard  Cake  Filler $5.00 

Improved  Patent  Cake  Filler 2.50 

The  Handy  Rock  Cake  Stamp 25 

Improved  Candy  Funnel i  .50 

Pie  Stamps,  each 25 

Improved  Ornamenting  Syringe 1.50 

Stamps  for  Cake  Ornamentation : 2.50 

The  Little  Ornamentor i  .00 

The  Boss  Ornamentor i  .50 

The  Scroll  Mould 2.50 

The  Ring  Mould 2.00 

The  Letter  and  Figure  Mould i  .00 

Patent  Charlotte  Russe  Moulds,  per  dozen 1.50 

Vienna  Roll  Stamp,  each 25 

Patent  Jumble  Apparatus 1.50 

Patent  Rubber  Relief  Bulb i.oo 

Seamless  Ornamenting  Tubes,  without  Screw,  per  dozen J  .00 

Seamless  Ornamenting  Tubes,  with  Screw,  per  dozen i.oo 

Bag  Screws,  each  10 

Case  Fryers,  each i  .00 

AH  kinds  of  Cake  Cutters,  each 25 

Shrewsbury  Cake  Cutter  and  mold . . 50 

Perfect  Jumble  Set,  Complete  with  Bag i.oo 

Card-board  Stencils,  for  Fancy  "Wafers,  per  set  of  7 50 

Sprungfeder  Eisen  (Coiled  Spring  Cake  Iron) 1.50 

Paste  Nipper '. 15 

Wood  Turnings,  for  Cornucopias,  per  dozen 50 

Wood  Turnings,  for  Brandy  Snaps,  per  dozen 50 

Tin  Tubes,  for  Cream  Rolls,  per  dozen i  .00 

Metal  Stencils  for  Cake  Decoration,  each 50 

Card-board  Patterns  for  Cake  Decoration,  per  set  of  6 50 

Flower  Nails,  per  dozen 50 

Ornamenting  Paper,  per  sheet 01 

Prices  on  Single  Parts  of  our  Cream  Fillers. 

The  Coiled  Spring : 10 

The  Cast-Iron  Triangle  Cross  Bar 25 

The  Washer 05 

The  Nut 05 

The  Cast-Iron  Plunger  only 15 

The  Plunger  Rod,  with  Knob  and  ("  auge 50 

The  Nickel-Plated  Cutting  and  Filling  Tube 25 

Any  of  the  above  tools  or  part  of  them  will  be  sent  upon  receipt 
of  price  by 

H.  HUEG  &   CO., 

Corner  Thomson  Ave.  &  L.  I.  R.  R.,  Long  Island  City,  N.  Y. 
One  block  from  Court  House. 


INDEX. 


Preface ? 

How  to  Cream  or  Rub 9 

How  to  Mix 11 

How  to  Beat 11 

Hints  for  Bakers 13 

Heating  and  Baking 17 

Recipes    for    Cakes,    Jumbles,     Snaps,    Tarts    and 
Meringue. 


PAGE 

Africans 39 

Almond  cakes 69 

Almond  icebergs 67 

Almond  jumbles 28 

Almond  sacks 47 

Almond  tarts 65 

Almond  wafers 67 

Angel  cakes 48 

Angel  food 48 

Anise  drops 50 

Apple  fritters 52 

Auflauf 64 

Baking  heat 51 

Baking  powder 

Banbury  cakes 66 

Banbury  filling 66 

Bath  buns 40,  53 

Batter 52 

Batter  for  case  fryers 55 

Berlin  cake 72 

Bisque  cakes 42 

Bolivars 33 

Brandy  snaps 36 

Brazil  molasses  cake 42 

Bride's  cakes 48 

Buckwheat  cakes 53 

Butter  cakes 52,53 

Buttercups 65 

Butter-scotch  cakes . 27 

Calf  foot  jelly 58 

Cantones 40 

Caramel  cake. 71 

Caramel  cake  filling 71 

i  araway  seed  cake. 26 

Charlotte  russe 49 


Cheese  cakes 2(5 

Chocolate  baisees 42,  t>7 

Chocolate  pyramids 42 

Chocolate  rings 41 

Cider  cake 73 

Cinnamon  drops 43 

Cinnamon  jumbles 31 

Cinnamon  stars 37 

Citron  cakes 69 

Citron  pound  cake 21 

Claremont  buns 27 

Cocoanut  balls 36 

( 'ocoanut  cake 23,  42 

Cocoanut  cakes 69 

Cocoanut  drops 66 

Cocoanut  fingers 40 

Cocoanut  jumbles 28 

Cocoanut  kisses 47,  67 

Cocoanut  macaroons 59 

Cocoanut  tarts 63 

Codrington  buns 27 

Coiled  spring  cake 67 

Collet  buns 89 

Common  crullers 56 

Common  currant  cake 25 

Common  ginger  bread 35 

Common  raisin  cake 22 

Composition  cake 54 

Congress  tarts 65 

Corn  muffins. . , . .  23 

Corn  starch  cake. . . .:.......;  50 

Corn  starch  puffs. . 72 

Cream  cakes 88 

Cream  rolls . .  .44, 60 

Cream  tarts 33 


INDEX. 


FAOK 

Cradition  buns 39 

Croton  cake 2rt 

Crullers 32 

Crumb  cakes 43 

Crumpets 52 

Cupcake 21 

Currant  cake 25 

Dairy  cakes 70 

Dandy  cakes 26 

Diamond  cake 24 

Digestive  cake 70 

Dips 41 

Domestic  cakes 26,  40 

Doughnuts 39 

Drop  cake 19,  20 

Duchess  cakes 27 

Eclairs .  38 

Eldorados 59 

Election  cake 54 

Fancy  cake 20 

Federal  cake 73 

French  crullers 42,  66 

French  ginger  nuts 37 

French  macaroons 37 

French  snaps 28 

Fritters 52 

Fruit  cake 22 

Genoa  cake 25 

Genuine  Scotch  cakes .29,  30 

German  puff  paste 37 

German  wine  cake 27 

Ginger  bread 35 

Ginger- jumbles 40 

Ginger  nuts 34 

Ginger  pound  cake 35 

Ginger  snaps 34 

Goldcake 21 

Golden  drops 40 

Golden  rod  cake 60 

Heart  cake 25 

Imperial  cake 57 

Imperial  cake  filling 57 

Intermediate  cake 25,  27 

Italian  fruit  drops 43 

Japanese  cake 56 

Jelly  cake 28 

Jelly  roll 32,  41,  68 

Jelly  roll,  without  beating...  68 

Jelly  squares 24 

Jenny  Lind  cake 46 

Johnny  cakes 53 

Jumbles ..31,  60 

Kisses 47 


Lady  cake 21,48 

Lady  fingers 48 

Lady  or  marble  cake 21 

Lady  wine  cake 21 

Layer  cake 28 

Lemon  cakes 4;) 

Lemon  crackers 36 

Lemon  cream 70 

Lemon  drops o9 

Lemon  fingers 40 

Lemon  snaps 36 

Leopard  cake 70 

Lunch  cake 24,  27 

Macaroon  almond 36,  37 

Macaroon  rings 67 

Macaroon  slices 64 

Macaroon  slices,  filled 65 

Madeira  cake 24,  25 

Magnolia  cake 71 

Mahary  cakes 27 

Marble  cake 28 

Meringue 47 

Menngue  pies 47 

Meringue  shells 65 

Meringue  tarts 47,  60 

Meringue  work 46 

Metropolitan  cake 23 

Metropolitan  meringue 59 

Metropolitan  tartlets 58 

Molasses  cakes 33 

Molasses  fruit  cake 33 

Moonlight  cake 35 

Napoleons 42 

Neapolitan  cakes 42 

Negro  nougatines 50 

Nelson  cakes 62 

New  year's  cakes 35 

Nougatines 59 

Orange  cake 5<) 

Orange  cake  filling 50 

Orange  squares 62 

Othellos 61 

Parisiens 27 

Pastry  pyramids 45 

Patties  or  tarts. 44 

Patty  shells 01 

Penny  cakes 26 

Penny  pound  cake 24 

Pie  pastry 31 

Phila.  pound  cake. 68 

Plain  pound  cake 21 

Pound  cake  (for  wholesale). .  74 

President  cakes 66 


INDEX. 


iii 


PAGE 

Prince  Alberts 40 

Puff  paste 37 

Puff  paste  tarts 44 

Puff  tarts 59 

Pumpernickel  cake 4 1 

C^ueen  cakes 41 

C^ueen  drops 39 

(^uick  puff  paste 45 

Railroad  cakes 73 

Raisin  cake 24 

Raisin  pound  cake 21 

Rice  buns 26 

Rice  cake 25 

Rock  cakes 31,  66 

Rock  cake,  English 26 

Rough  and  ready  cake 21 

Santa  Claus 41 

Sausage  rolls 53 

Schiller  locks 66 

Scones,  turned  over. 41 

Scotch  scones 39,  69 

Seed  cakes 26 

Self-raising  flour 24,  2~> 

Shilling  cake 24 

Shrewsbury  cakes 31 

Silver  cake 21,  71 

Small  currant  cake. . .   25 

Snow  balls 69 

Scda  cake 24 

Spanish  macaroons. . . 50 

Spice  cakes. 34 

Spice  rings 41 

Sponge  biscuit 33 

Sponge  cake  pyramids 45 

Sponge  cakes 32 

Sponge  layer 68 

Sponge  layer,  no  beating 69 

Springerly 68 

Springerly  cake 23 


PAGE 

Sprungfedern 67 

Strawberry  short  cake 24 

Sugar  bolivars 33 

Sugar  cakes ,     30 

Sugar  crackers '.     33 

Sultana  cake 57 

Sultana  genoa 26 

Sunshine  cake 54 

Sweet  pastry  dough 64 

Tarlets  meringue 47 

Tea  biscuits 31 ,  32 

Tea  meeting  cakes 26 

Trilby  squares 62 

Triplets 45 

Turnovers 44,  63 

Tutti  frulti  cake 55 

Union  cake 24 

Vanilla  bars 58 

Vanilla  cream 39,  60 

Vanilla  jumbles 31 

Vanilla  slices 44, 62 

Vanilla  zwieback 50 

Velvet  cake 68 

Wafer  jumbles 31 

Washington  slice  cake 24 

Washington  slices 67 

Waterbury  cake 56 

Wedding  cake 25,  27 

White  cake 28,  48 

White  fruit  cake 53,  55 

White  mountain  cake 23,  50 

White  squares 62 

Wine  biscuit 39 

Wine  cake 20 

\\'me  snaps 36 

White  layer  cake 66 

Ypsilanties 63 

Zephyr  cake 70 


Recipes  for  Pies  and  Creams. 


Banana  pie 76 

Canned  fruits  pies 75 

Cream  pie,  a  la  meringue.  . .     70 

Custards 75 

Dried  fruit  for  pies 74 

Lemon  cream 70,  75 

Lemon  pie  filling 75 

Lenten  mince  pies 74 

Meringue  pie 56,  76 

Mince  meat  for  pies 74,  75 


Oyster  pie 75 

Pie  baking 74,77 

Pie  baking,  table  of  propor- 
tion     77 

Pie  crust 76 

Pie  paste 76 

Pumpkin  pie 55,  76,  77 

Rhubarb  pie ,76 

Squash  pie 76 

Washington  pie 76 


ir 


INDEX. 


Recipes  for  Crackers  and  Machine  Cake. 


Animals      and     nick-nacks 

crackers 79 

Butter  scotch 82 

Chocolate  cream  bars 82 

Chocolate  fingers 83 

Chocolates  jumbles 81,  83 

Citron  drops 82 

City  butter  crackers 79 

Cocoa  bars ...  83 

Cocoa  gems 82 

Cocoa  taffy 82 

Cocoanut  macaroons 83 

Cocoanut  snaps 82 

Coffee  cake 81 

Common  assorted  jumbles. .  81 

Common  jumbles 84 

Cream  bars 81 

Cream  crackers 79 

Cream  drops b2 

Cream  jumbles 81,  83 

Drops,  fingers,  etc 81 

Eggless  jumbles 84 

English  milk  crackers 79 

Frosted  cream  crackers 79 

Frosting  for  cake 81 

Ginger  cakes 84 

Ginger  wafers 80 


PAGE 

Graham  crackers bO 

Grandma's  crackers 80 

Honey  goods 83 

Honey  jumbles 81 

Ive  cake 80 

Lemon  cakes 84 

Lemon  drops 82 

Molasses  cakes 84 

Molasses  cookies b'O 

Nonpareil  drops 81 

Oatmeal  crackers 80 

Orange  drops 82 

Peppermint  drops 83 

Pound  cake  drops 82 

Rifle  nuts 82 

Spice  cookies 84 

Spice  drops 83 

Spice  jumbles 84 

Sponge  crackers 79 

Strawberry  drops 82 

Sugar-top  fruit  cake 83 

Sultana  crackers 80 

Tea  cakes 83 

Vanilla  bars 82 

Vanilla  wafers 82 

White  house  wafers 80 


Recipes  for  all  Kinds  of  Icings  and  Colors. 


Boiled  chocolate  icing 89 

Boiled  icing 89 

Chocolate  icing 86 

Chocolate  icing,  boiled 86 

Chocolate  icing,  cheap 86 

"Colors" 90 

Aniline 90 

Blue 90 

Brown...    90 

Cochineal 90 

Green 90 

Yellow 90 

Confectioners'  paste 89 

Fondant  icing 87 

"Hints  about  icing" 85 


How  to  color  sugar '90 

Icing,  cheap 86 

Icing  large  cakes 89 

Icing — Two  colors 8/5 

Marshmallow  icing 88 

Marshmallow  filling 88 

Ornamenting  butter 89 

Ornamenting  icing 86,  87 

Rose  icing 87 

Soft  icing 87 

Transparent  icing 86 

Tutti  frutti  icing 87 

Vanilla  icing 87 

Water  icings 85 


Recipes  for  Yeast,  Bread,  Buns,  Rolls  and  Kuchen. 


American  plain  yeast 98 

American  stock  yeast 100 

Apple  kuchen 106 

Bath  buns 107 


Berry  kuchen  (all  kinds). ...  106 

Boston  brown  bread 101, 102 

Bread  designs 93 

Bread,  without  ferment. ...     98 


PAGE 

Buns 99 

Caesar  buns 112 

Cheap  bread 66 

Cheese  kuchen 108 

Cinnamon  kuchen 105 

Coffee  cakes 110 

Coffee  wreaths. 107 

Common  cream 1('6 

Compressed  yeast 99 

Compressed  yeast  sponge. . .  1(4 
Cream,  for  fruit  kuchen. .  . .  106 
Croll  system  of  bread  mak- 
ing     95 

Domestic  bread 101 

Doughnuts 99 

Dry  hop  yeast 94 

F<  -T  small  bakeries 109 

Ferment  for  bread (J(>,  97,  100 

French  bread , llo,  11 3 

French  rolls HO 

French  sticks 105 

German  rye  bread 110 

Glycerine  bread 94 

Graham  bread 102 

Home-made  bread »04,  112 

Hot  cross  buns 105 

How  to  make  bread 96 

London  stock  yeast 98 


PAGE 

Long  currant  buns ,  107 

Malt  stock  yeast 98 

Milk  buns 109 

Milk  rolls 99,  109 

Peach  kuchen 105 

Plum  kuchen 105 

Potato  yeast 100 

Pretzel  kuchen.    107 

Pumpernickel Ill 

Ring  kuchen 107 

Rusks 99 

Salt  pretzels 108 

Salt  rising  bread 102 

Schnecken 107 

Snowflake  stock  yeast 93 

Snowflake  yeast 98 

Sponge 100,104,  109 

Stock  yeast 103 

Stock  yeast,  dry 95 

Stock  yeast,  liquid 95 

Stollen 106 

Straight  dough 100,  101 

Streusel  kuchen 105 

Vienna  bread 104, 110 

Vienna  rolls 105,  110 

Virgin  yeast 100,  103 

White  bread 101 

Zwieback. ...  .107 


Recipes  for  Egg  Preserving  and  Flavoring  Extract. 


Egg  preserving 113 

American  egg  preserving .  115 
German  egg  preserving. . .  115 

Flavoring  extracts 116 

Anise 116 

Bitter  almonds 116 

Capsicum , 116 

Cinnamon..  .116 


Cloves 116 

Ginger 116 

Lemon 116 

Peppermint 116 

Sarsaparilla 116 

Vanilla 116 

Wintergreen 116 


Recipes  for  Ice  Creams  and  Water  Ices. 


Apricot  water  ice 121 

Biscuit  glace 1^0 

Boiled  ice  cream 117 

Cheap  ice  cream 1 1 7 

Cherry  water  ice 121 

Chocolate  for  ice  cream  ...     1,0 

Chocolate  ice  cream 117,  118 

Coffee  ice  cream 118 

How  to  make  water  ices 120 

Icecream..  .   117 


Lemon  ice  cream 117,  1 19 

Lemon  wai  er  ice 121 

Nectarine  water  ice 131 

Orange  ice  cream  119 

Orange  water  ice 121 

Peach  ice  cream 119 

Peach  water  ic^ 121 

I  'eaches  for  ice  cream 119 

Raspberry  ice  cream 117 

Raspberry  water  ice. .  .  .119, 121 


INDEX. 


PAGE 

Red  currant  fruit  ice. . .  .119,  121 
Strawberries  for  ice  cream . .  119 
Strawberry  ice  cream 117 


HAUS 

Strawberry  ice  cream  crush- 
ed   118 

Vanilla  ice  cream ..  .  119 


Recipes  for  Preserves,  Jellies  and  Jams. 


Amount  of  sugar 122 

Directions 122 

How  to  make  jellies 125 

Apple  jelly 125 

Calf  foot  jelly 125 

Currant  jelly 126 

Cherry  jam 127 

Cider  jelly 125 

Currant  jam 127 

Gooseberry  jam 127 

Iced  fruits  for  desserts 127 

44  Imitation  jelly  " 90 

Lemon  jelly 1 26 

Pineapple  jam. . .% 127 

Plum  jelly 126 


Quince  jelly 126 

Raspberry  jelly 126 

Strawberry  jelly 126 

Wine  jelly 126 

Preparing  fruit 122,  151 

Preserves — 

Apple 1?4 

Brandy  peaches. . .    .  „ 124 

Citron 123 

Currants 124 

Peaches 123 

Quince 124 

Strawberries 123 

Tomato .  123 


Recipes  for  Natural  Fruit  and  Artificial  Syrups. 


Apple  syrup 130 

Apricot  syrup 130 

Artificial  fruit  syrups 130 

Banana  syrup 130 

Bitter  orange  syrup 130 

Blackberry  syrup 129 

Cherry  syrup 129 

Chocolate  syrup 128 

Cranberry  syrup 129 

Cream  syrup 1 28 

Currant  syrup 129 

Foam  on  soda  water 128 

Grape  syrup 129 

Lime  syrup 129 

Recipes    for    Gum  Paste,   Candies  and    Ornamental 
Confectionery. 


Nectarine  syrup 130 

Peach  syrup 129,  130 

Pear  syrup 130 

Pineapple  syrup 128,  129,  131 

Plum  syrup 129,  131 

Quince  syrup 129,  131 

Raspberry  syrup  . .   128, 129,  131 

Sarsaparilla  syrup 128 

Strawberry  syrup 128, 131 

Sweet  orange  syrup 131 

44  Syrups  for  soda  water  "...  128 

Tangarine  syrup 131 

Vanilla  syrup 131 


Almond  bars 139 

Almond  paste  for  stands —  144 
Almond  paste  ornaments. . .  133 

Apple  sugar 146 

Ball  test 136 

Beehives.. 149 

Blow  candy 148 

Blow  test 136 

Burnt  almonds 146 

Butterines 138 


Caramel  test, 136 

Carmel  ornaments 143 

Chocolate  candy 1 37 

Chocolate  caramels 138 

Chocolate  carmel 149 

Chocolate  paste 140 

Clarifying 135 

Cocoanut  cakes 139 

Cocoanut  cream  bars 139 

Conserve  sugar 145 


KtfDEX. 


vii 


PAGB 

Crack  test 136 

Cream  bonbons 1 40 

Cream  candy 148 

Cream  chocolate 140 

Cream  for  chocolate  drops. .  139 

Cream  mint  drops 146 

Crystalization. 141 

Cup  and  spoon  measure  ...  ]  52 

Degrees  of  heat 136 

Easter  cards 1 49 

Everton  taffy 140 

Feather  test 136 

Finger  test 135 

Fruit  juices 151 

Fruit  preserving 151 

"  Gum  paste" 132 

Gum  paste  easter  eggs 134 

Gum  paste  ornaments    133 

Gum  paste  roses 133 

How  to  Mix  (German) 153 

How  to  Beat  (German) 154 

How  to  Cream  or  rub  (Ger- 
man)   153 

How  to  make  moulds 132 

Ice  cream  candy 1 37 

Icing  roses 138 

Imitation  eggs 137 

Lemon  acid  drops 139 

List  of  tools 135 

150 


PAQ» 

Mallow  cups 138 

Maple  caramels 1 38 

Molasses  candy 140 

New  England  taffy 142 

Nougat  or  croquant 142 

Old  fashioned  inol.  candy. . .  1 40 

Panorama  eggs '. . . .  1 44 

Papier  machee ]  44 

Parrafine 143 

Pastilage 144 

Peanut  bars 139 

Pearl 135 

Praline  cups 147 

Pyramids 149 

Rock  sugar 144 

Saccharine 149 

Saccharometer 141 

Soft  fondant 142 

Spun  sugar  bee  hives 150 

Starch  room 140 

Strawberry  candy 137 

Sugar  spinning 141 

Taffy 140 

The  thermometer 151 

To  spin  a  gold  web 148 

To  spin  a  silver  web 1 47 

Vanilla  caramels 1 37 

Vanilla  sugar 134 

Walnut  candy.,, 189 


INHALT. 


Das  Lautern  und  die  Proben  des  Zuckers. 


BEITE 

Ereitlauf 101 

Candiren 104 

Conserve-Fignreu 103 

Coiiserve-Fruechte 103 

Conser\7en  in  Puder 102 

Con ser veil  oder  Morsellen. . .  162 

Dass  Carmeliren 1(55 

Der  Bruch 1C2 


i 

Grosser  Faden 162 

Grosser  Flug 102 

Kleiner  Faden 161 

Kleiner  Flug 162 

Nougat  oder  Croquant 164 

Vorwort 161 

Zucker-Coleur 164 

Zweifarbige  Conserven 162 


Torten  und  Tafel  Aufsaetze. 


Aleance-Torte 168 

Apelsinentorte 107 

Aut'satz  auf  Baumkuchen. . .  173 

Aufsatz  von  Bonbon 174 

Baiser  Berg 169 

Baiser-Torte 108 

Baumkuchen 170 

Beiiiner-Torte 16S 

Biscuit-Torte 168 

BrodTorte 167 

Carmel  Blumen 173 

Carmel  Figuren 173 

Chocoladen  Torte 167 

Eisenbahn  Torte 168 

Eis-Torte 169 

Elisen  Toite 170 

Felsenzucker 175 

Fruchtkorb 170 


Fuellhorn 174 

Glasur-Spaehne 175 

Krauz-Kuclieii 173 

Macronen  Aut'satz 174 

Macron  en-Pyramide  1 75 

Macronen  Torte 168 

Mandel  Spaehne . .  173 

Mandeltorte 166 

Mar  shall- Torte 170 

Nuss-Torte - 166 

Poussir  Wachs 175 

Punch-Torte ]  67 

Sand  Torte 168 

Schaum  Torte 169 

44  Tafel  Aufsaetze  " 170 

Torte-lraperial 167 

Torten-Baeckerei 166 

Wiener-Torte. .  .  167 


Thee  and  Tafel  Backerei. 


Aepfel  im  Schlafrock 180 

Allumettes 180 

Angelfood 179 

Anischius 184 

Anis-Plaetzchen 176 

Anis-Zwieback 177 

Aprikosenschnitte 182 

Blaettersterne . 180 

Blaetter-Teig 175 

Bohnen 181 

Chaud  eau  Koerbchen 1 V4 

Chocoladen  Ringe 177 

Congress-Kuchen 178 


Creme-Toertchen 177 

Devirent 181 

Dieselben  auf  audere  Art. . .  182 

Dominosteine 181 

Feigen-Buns , 179 

Feigen-Cakes. 179 

French  Crullers.-. 182 

Gewuerz- Ringe, . ..........  176 

Glanz  auf  Honigkiicheu  ...  180 
Glanz  auf  Lebkucken ...:...  1 80 

Johannisbrod 182 

Leipziger-Kuchen ...£»"..  178 

Macronen-Tortchen  .......  177 


INHALT. 


8E1TR 

Mandel-Berge 178 

Mandel-Waff  eln 180 

Marschall-Kuchen 178 

Maserinen 177 

Mohrenkoepfe 182 

Muerbe-Teig 176 

Napoleons 177 

Porzelan-Schnitte 178 

Pumpernickel 177 

Punch-Hinge 183 

Sahiien  Kuechelchen 188 

Schaum-Torte 1 78 

Schmetterlinge 181 


6RITR 

Speculatius 179 

Spritskuchen 182 

Strohhuete 181 

Thee-Bretzeln 178 

Thee-Kuchen 177 

Theeschlangeri 188 

Theestengel 177 

Vanilla-Bretzeln 1 77,  1 78 

Vanilla  Thee-Biscuit 1 78 

Wienerkapsel 181 

Windbeutel Ih3 

Zimmet-Stangeu 178 

Zimmet-Sterne 176 


Backwaaren  von  Marzipan..  188 

Belegte  Macronen 1 84 

Bemerkung 185 

Bestreute  Macronen 185 

Chocoladen  Macronen 185 

Citronen  Macronen 185 

Gefuellte  Macronen 185 

Koenigsberger  Marzipan 188 

Macronen-Schnitte 186 

Mandelblaetter 186 

Mandelbogen 185,  186 


Macronen  und  Marzipan. 

Mandel-Bretzeln 186 

Mandel-Ringe 186 

Mandelschlangen 186 

"Marzipan" 187 

Marzipan-Confect 188 

Marzipantorte 188 

Rosen  Macronen 185 

Vanilla  Macronen 185 

Zimmet  Macronen 185 

Zimmet  Stangen 186,  1&7 


Hefen  Baeckerei. 


Apfelkivhen. 190 

Creme 191 

Glasirte  Zwiebaecke 189 

Glasur 189 

Grieskuchen 190 

Grundteig 189 

Hefenteig 189 

Heidelbeerkuchen 190 

Kaese-Kuchen 191 

Kaffee-Kuchen 191 

Kirschkuchen 190 

Martinshoerner 190 

Mohn  Kuchen 192 


Muskuchen 189 

Napf-Kuchen 191 

Pflaumenkuchen 190 

Plunderbretzeln 190 

Pressburger  Zwiebaecke. ...  1 89 

Quark-Kuchen 191 

Raedergebackenes 192 

Speckkuchen 190 

Streusel-Kuchen 191 

Topf-Kuchen 191 

Zimmet-Kuchen 191 

Zwiebaecke 1H9 

Zwiebelkuchen 190 


Leb  and  Honig  Kuchen  Baeckerei. 


Aucr*burger  Lebkuchen 193 

Baseler  Lebkuchen 193 

Braunschweiger  Confect —  193 
Braunschweiger  Lebkuchen.  193 

Citronen  Kuchen 1 93 

Duenner  Honigkuchen 192 

Franzoesiacher  Lebkuchen. .   193 
Gredulds  Kuchen..  .194 


Hollaendischer  Lebkuchen. .  198 

Nuernberger  Lebkuchen. ...  193 

Pflastersteine 198 

Bcheveletten 198 

Thorner  Lebkuchen 193 

Weisse  Lebkuchen 193 

Weisser  Marzipan 194 


INHALT. 


Schaumsachen  und  Auflauf. 


•  KITE 

197 

Chocoladen  Auflauf 197 

Qouserven  Formen 19U 

Gekochte  Glasnr 195 

Geruehrte  Sohamnniasae,  ..  195 

Gespritzter-Auflauf 197 

Kalte  Schautmnasse 195 

Maudel-Auflauf 190 


•  KIT! 

Porzelan  Bretreln 198 

Rother- Auflauf 197 

Schanm  Figuren 195 

Spaniacher  wind 198 

Traganth-Auflanf 197 

\Varmt3  SchauminasM 195 

WeiBser-AuiUiuf 196 


Crimes  und  Wein  Gelees. 


Blanc  MaiitfA 201 

( 'bocoladen  Crfime 199 

( 'itrowu  (W'ine 200 

( 'remo  Do  ROHO 191) 

( 'remo  Von  Chocolade 199 

( 'r<*mo  Von  Maraaquino 199 

( .'rfime  Von  1'iHtatien 199 

Zuin  Verzieren 199 


JOG 

Geleew 200 

Shlagsahne 198, 222 

BchlutfHuhne  init  Krdbooren  .  199 

Sclil;ius;tlniw     lilit     JMiiiijn  r- 

nickel 19ft 

Wein-GWw 200 


Liqueur  Fabrication. 


Liqueur 201 

203 

Essenz 203 

Bonekamp 202 

Cardinal 203 

Citronen  Liqueur 201 

(iluohwvin  EHHBIIZ 2(»2 

IHnibuor  Liqueur 201 

1 1<  >ellen-Punoh 203 

KaftVo  Liqueur 201 

Kirscb  Liqueur 201 

Krilutor- Bitters 201 


Kuemmol  Liquour 201 

Lemonade-Extract 203 

Marasquino  D<»  Sara 202 

Maraaquino-Liqueur 202 

Nelkou  Licpieur 201 

Pfeffennueni  Litjneur 201 

Pomeranzen  Li<nu>ur 201 

Punsch-Extraot 201 

Rosen-Liqueur   201,  202 

Vanilla  Liqueur 201,  202 

Zimmet  Liqueur 201 


Glasur,  Traganth,  Garnircn  und  Aufraetze. 


Apfelftaen-Glacur 204 

AufHaetxe  auf  (iauze 211 

liienen  Korb 213 

Bon])on-Lack 208 

Braune  GlaHiir 200 

rbocoladen-Glaaur 204,  205 

•  hocoladon-Lack 208 

( 'itroncm-Glasur 204 

Comets- Aufsatc 213 

Das  Brunn  Glaairen 206 

DUH    (jlauiren    init    weisser 

<  ilanur 200 

Her  Traganthteig 208 

Die  Varnrbe  tung 209 


EiweisH-GlaHiir 205 

Emitz  fuer  Kiweiss 205 

Fonnen  zu  Tragantb J309 

(larniren 210 

Gekochte  Glasur 205 

(llauz  Glasur 207 

Glasuren  zu  Pfefferkucheo  .  206 

Kaiioue 212 

Macronen  Aufsatz 213 

Mueble 212 

Ornaments  aus  Bpritlglaaur  210 

Pfefferkucben-Glasur 207 

Poiuuie  Richelieu 218 

Rotm-GUurar 204 


xtt 


1NHALT. 


BKITK 

Rote  Pfefferkuchenglasur. . .  k07 

Schablonen 210 

Spritz-Glasur. 205 

Tafel-Auf  saetze 211 

"  Traganth  " 208 


BEITS 

Traganth-Lack 208 

Wasser-Glasnr 204 

WeissePfefferkuchenglasur.  206 
Ziehbrunnen .213 


Fruechte  in  Dunst  Gelees  und  Marmalade. 


Apfel-Gelee 2!® 

Bekandlung 214 

Bemerkung 215 

Birnen  in  Dunst 2 : 4 

Blanchiren 2  i  4 

Erdbeeren  in  Dnnst 2:5 

Erdbeer-Marmelade 217 

Fruechte  in  Dunst 214 

Gelees  and  Marmelade. .       .215 


Himbeeren  in  Dunst 215 

Himbeer-Gelee 210 

Himbeer-Marmelade 217 

Johannesbeeren-Gelee 217 

Johannesbeer  Marmelade ...  217 

Kirschen  in  Dunst 215 

Kirsch-Marmelade 217 

Marmelade 216 

Pflaumen-Marinelade. .         .217 


Werthvalle  Winke  fuer  Conditoren. 


Croquant  Aufsatz 217 

Das  <>  'aschiren  der  Attrappen  223 
Das  Mischeu  der  Farben. . . .  220 
Das  Spinnen  dea  Zuckers. . . .  222 

Erklaerung  zu  Tat'el  1 218 

Erklaerung  zu  Tafel  XVIII.  217 

Farben-Harmonie 220 

Fleischwaaren  zu   Glasiren 

und  zu  Spritzen. 222 

Gebruehter  Pasteten  Teig..  223 


]\Todellierglps 221 

Nougat  Tenipel 218 

Rosenwasser  in  kurzer  Zeit 

darzustellen ,  222 

Schlagsahne 222 

Stearin  zu  Sockel  und  Fig- 

uren 221 

Technische  Ausdrlicke 220 

Vom  Zuckerfaerben 220 

WachsblumenundBlaetter,  221 


INDEX. 


Designs  and  Instructions  for  Cake  Decoration. 


PAGE 

A  Cannon 75 

A.  Fort 80 

A  large  charlotte 76 

Artistic  cake  decoration 7 

A  Swiss  cottage 75 

Bee-Hive 80 

Block-house 21 ,  73 

Borders 22-25,  36,  39-4~»,  T>7 

Caramel  scroll  piece 76 

Cornet  piece 80 

Elevated  cake  designs.  .20-37,  60 
Fancy  cake  designs  and  reci- 
pes, with  instructions..  88-92 

Fancy  kisses 33-35 

Fisher  house 66 

Flat  cake  designs 

8-19,  37,  38,  43-63 

Flowernails 29 

Fruit  basket 81 

Gothic  Temple 84-87 

Gumpaste  pavilion 71 

Horn  of  plenty 67,  73,  80 

How  to  make  paper  cones  . .  30 
How  to  make  roses,  etc.  ...31,  83 
How  to  use  patterns 29 


PAOB 

Introduction 5 

Lettering 42 

Macaroon  pyramid.. 05,  6S,  77-79 

Macaroon  scroll  piece 77 

Monument 81 

Nougat  chapel 72 

Nougat  temple iS, » 9,  70,  84 

Ornaments  for  table  decora- 
tions  70-71 

Sail  ship 73 

Scroll  piece 76 

Scrolls 93 

Show  pieces  26-2» 

Show  pieces  for  windows.  .77-79 

Star  cake  design  21 

The  circle  design ti 

The  hexagon  design 7 

The  octagon  design 7 

The  old  grist  mill 75 

The  old  oaken  bucket 76 

The  oval  design 7 

The  square  design 6 

The  triangle  design 6 

Waffle  ornament 77 

Wedding  cakes 64, 74 


